Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
Hot Pack only
Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot.
Simmer until veggies are soft.
Add the rest of the tomatoes to the cooked tomato mixture.
Run all of the tomato mix through a food mill, removing skins/seeds.
Return to pot and bring to boil. Boil rapidly until thickened (about 1 hour), stirring often.
Add vinegar, salt, sugar, and other seasonings.
Cook again to thicken.
Remove cinnamon stick.
Pour hot ketchup into hot jar, leaving 1/4” headspace.
Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.
Notes
Processing with a Water Bath CannerPlace the jar in the warm canner. Proceed to fill all jars placing them in the canner.When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away! Processing Times for Water Bath Canner (Hot Pack)Altitude - Pints0-1,000 ft - 10 minutes1,001-3,000 ft - 15 minutes3,001-6,000 ft - 20minutesAbove 6,000 ft - 25 minutes