If you plan to can your ketchup, start by preparing your jars and heating the water for your water bath.

In a non-reactive stock pot or Dutch oven, combine all the ingredients and bring the mixture to a boil.

Reduce the heat and partially cover the pot, leaving a steam vent. Simmer the ketchup for 45 minutes, stirring occasionally at first and more frequently towards the end to prevent burning.

Once done, remove from the heat and discard the pickling spice bundle.

Use an immersion blender to puree the ketchup until smooth. If the ketchup is too thin, return it to the heat and continue to simmer, stirring frequently, until it reaches your desired thickness. Keep in mind that it will thicken more as it cools.

For canning, ladle the hot ketchup into half-pint or pint jars, secure the lids, and process in a water bath for 10 minutes at a rolling boil.

Carefully remove the jars from the water bath and place them on a towel-covered counter. Let them sit untouched for 24 hours.

Alternatively, you can store the ketchup in tightly-covered containers in the fridge for several months.