Tomato Ketchup

Submitted by Debra NW, who is a moderator for Bee's Candida Support Group, that you are welcome to join!

Makes 1 pint (2 cups) of ketchup.

This ketchup is thick and lightly spiced, with a rich tomato flavor.

Ingredients

• 2 3/4 cups home canned tomato puree or 2 cans (10 3/4 ounce size) plain tomato puree – see Note.
• 1/8 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon dry mustard
• 1/8 to 1/4 teaspoon Stevia powder
• 1/2 teaspoon ocean sea salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 2 tablespoons lemon juice, freshly squeezed

Note: Homemade tomato puree needs to be as thick as store–bought applesauce. If yours is too thin, simmer it over low heat to reduce it enough to the consistency desired.

All spices and herbs must be either fresh and organic, or certified organic. All dried commercial spices are being irradiated (zapped with radiation), which change and damage the body's cells if consumed.

Preparation

1. Mix all ingredients in a medium saucepan.
2. Stir over moderate heat a few minutes until mixture bubbles up.
3. Reduce heat to low and cover it with a lid in a tilted position, allowing steam to escape.
4. Continue to cook and stir occasionally for 30 to 45 minutes or to thicken as desired.
5. Pour into a pint jar and cool to room temperature.
6. Cover and refrigerate. Use within 2 weeks. Ketchup may also be frozen.