- Two 14-ounce bottles tomato ketchup
- 3/4 cup water
- 1 tablespoon molasses
- 1 tablespoon Creole or whole-grain mustard
- 1 tablespoon chopped garlic
- 1/2 cup chopped yellow onions
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon peeled and grated fresh ginger
- 1/4 teaspoon freshly ground black pepper
- Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse two or three times.
- Sterilize a quart-size preserving jar and keep hot. Sterilize the lid and keep hot. Pour the mixture into the jar leaving 1/2-inch head space at the top. With a clean damp towel, wipe the rim and fit with the hot lid. Tightly screw on the metal ring and place the jar on a rack in a deep canning kettle with boiling water to cover by 1 inch. Cover the kettle and boil for 15 minutes. Using tongs, remove the jar, place on a towel, and let cool. During the heat processing, the contents of the jar expand, forcing some of the air out. The remaining air inside contracts as it cools to create a partial vacuum, which pulls the lid tight against the jar rim. The vacuum and the lid’s sealing compound maintain the seal. A popping noise after the contents have cooled is an indication that the seal is complete. To test, press the center of the cooled lid. If it stays depressed, the jar is sealed. If not, refrigerate and use the contents within 2 to 3 weeks or reseal with a new flat lid and repeat the hot water bath. Tighten the ring. Let stand in a cool, dry place for at least 2 weeks before using. Refrigerate once opened; the ketchup will keep up to one month.