Ketchup
2 28 ounce cans tomato puree
1 cup vinegar
1 cup brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 stick cinnamon
1 teaspoon celery seed
1 teaspoon whole allspice
1/4 teaspoon whole cloves
1 teaspoon mustard seed
2 bay leaves
Tie dry herbs and spices into a cheesecloth bag
Place puree salt and pepper in a heavy, deep kettle
Cook over very low heat for 1 1/2 hours, stirring occasionally
Add vinegar and sugar to the mixture and cook for another 1 1/2 hours until thick.
Stir often during the last hour to prevent burning. The mixture should become very thick.
Yields one quart. Ladle hot ketchup into hot sterilized half-pint jars and seal. Will keep refrigerated two months or more.
Add chilies in the spice bag to make it hotter
Add honey during last half-hour to make it sweeter
Add fresh herbs such as oregano or rosemary during the last half-hour
Makes a wonderful gift

Mustard
1/4 cup brown mustard seed
1/4 cup yellow mustard seed
3 tablespoons mustard powder
1/2 cup dry white wine
1/2 cup white vinegar
1/2 cup water
4 tablespoons honey
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Mix mustard seed with wine and vinegar and soak for 3 or more hours
Blend in food processor with water, spices and honey
Process until smooth or just until seeds are slightly crushed
Taste and adjust flavors to you liking
Simmer in double boiler 10 to 12 minutes, until thick, stir occasionally
Pour hot mixture into hot sterilized half-pint jars and seal.
Yields 2 cups, stores up to a year or more
Add more honey for Honey Mustard
Add crushed fresh garlic cloves for Garlic Mustard

Quick and Easy Hot Dog Relish
2 large vidalia onions, finely chopped
4 tablespoons apple cider vinegar
6 tablespoons brown sugar
1/4 teaspoon celery seed
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons prepared mustard or 1/2 teaspoon dry