Combine tomatoes, onion and pepper in large pot and cook rapidly until thick and reduced by half. Tie whole spices in a spice bag. Add spice bag, sugar salt and paprika to tomato mixture and simmer 25 mins stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars leaving 1/4" headspace. Adjust lids and process 10 minutes in a boiling water canner.
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|Serving Size: 1 Serving (786g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 13991.8mg||482 %|
|Potassium 1644.1mg||43 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 22.1g|
|Protein 6.6g||9 %|
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Calories per serving: 165
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