If you like ketchup but not the sugar, then this recipe is for you. It is easy to make yet tastes great. The recipe will make 3 and ½ quarts of ketchup but you can reduce the amount of ingredients to make a smaller batch. The cost of these ingredients are about the same as two bottles of store bought ketchup so you're not only eating a healthier product but your saving money as well.

Ingredients:

1 Five pound of can of tomato paste (Most supermarkets sell these in the bulk food isle)

1 Cup red wine vinegar

½ to 1 Cup white vinegar

2 cups of Splenda or your favorite sweetener

2 Tablespoons of onion powder

2 tablespoons of garlic powder

2 Tablespoons of salt

Other:

3 quart mason jars w/lids

1 pint jar w/lid

Large metal pot with lid (This needs to be tall enough to hold the jars of ketchup while still allowing the lid to sit on the pot)

Pour tomato paste in large pan or any container big enough to hold all the ingredients. Add the red wine vinegar, ½ cup of the white vinegar and the rest of the ingredients and stir thoroughly. Taste, if you would like a little more bite, add in another ½ cup of the white vinegar.

Ladle ketchup into jars up to ¼ inch from lip, attach lids and rings. Place large pot on stove, fill water up 1/3 to ½ of the pot and turn heat on high and bring to a boil.

Place in the pot the four jars of ketchup, cover and turn down heat until you get a steady rolling boil. Keep the jars in the boiling water for 20 to 30 minutes.

After processing, remove jars from canner and set upright on a towel in a draft-free place. Do NOT retighten screw bands or check for seal while jars are hot. Cool processed jars upright, undisturbed for 24 hours.

After 24 hours, check seals. Sealed lids curve downward and do not move with pressed. (Reprocess or refrigerate any unsealed jars.) For all sealed jars, remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.

Label and store jars in a cool, dark place. For best quality, use ketchup within one year. .

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