Step 1

Saute onion and garlic in 1/4 cup of the water over medium heat until soft. Add remaining ingredients and cook at a simmer stirring continuously until thickened, about 15 minutes.

Step 2

Prepare boiling water bath while sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Step 3

Puree until smooth using an immersion blender or in the bowl of a food processor.

Step 4

Ladle hot ketchup into a hot jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water bath canner. Repeat until all jars are filled.

Step 5

Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seals, they should not flex when center is pressed.