Using a piece of cheesecloth, add the celery seeds, cloves, cinnamon sticks, and mustard powder. Pull the edges of the cheesecloth together and tie to create a spice bag.

In a stainless steel saucepan, add the vinegar with the spice bag. Bring to a boil using high heat. Remove from the heat and let cool for 25 minutes. Remove the spice bag and discard.

In a large stainless steel kettle or a water bath canner, combine the prepared fresh tomatoes, onions, and garlic. Over high heat, bring to a boil stirring frequently.

Reduce heat and continue boiling gently for 20 minutes. Add the spice infused vinegar and boil gently for about 30 minutes. Until the vegetables are soft, and mixture begins to thicken.

If you removed all the seeds, you could skip this next step. Otherwise, working in batches, transfer the tomato mixture to a sieve placed over a glass or stainless steel bowl, this makes a fine mesh strainer. Press with the back of a wooden spoon to extract all the liquid. If you have a food mill, this is a good way to remove the solids as well.

Discard the solids and return liquid tomato sauce to the large pot.

Next add the rest of the ingredients, sugar, salt, and black pepper. Bring to a boil over medium heat, stirring occasionally.

Once boiling, reduce heat and continue boiling gently, stirring often, until the mixture has thickened to the consistency of store-bought ketchup. The mixture will reduce by half within about 45 minutes, and it should be thickened.

Clean jars in hot soapy water. Then sterilize the 7 pint glass jars for preserving with lids and bands; (16 oz each). You can use 14 half pints if you prefer to can smaller jars. To sterilize, in a large canning kettle, add water and heat on high bringing the water to a simmer. Heat until ready to use.

Ladle the thickened hot ketchup into the hot jars leaving ½ inch headspace from the top of the jar. Remove any air bubbles and wipe jar rims. Center the lid on the jar and screw bands on until just fingertip tight. Place the filled jar in the water canner with water boiling.

Repeat this process for the next 6 pints.

Process the jars for 15 minutes. Turn off the heat and let stand 5 minutes.

Remove the jars from the hot water. Place jars on the counter on a kitchen towel. Let sit and cool untouched for 24 hours. After that, check the lids for sealing. When the center is pressed, the lid should not flex up and down or make a popping noise.

Label and Date the jar. Store jars in a cool dark place.