'Peace president' made sure Zelenskyy returned in proper attire: Chris Salcedo

Cracker Barrel is going woke. They hired a DEI CEO who got rid of the country gentleman selling good home cooking and now there is nothing on the logo except the name. The CEO has a LGBTQ+ Alliance set up for Crack Barrel. Maybe they can get that fake woman Dylan whatever to eat some […] The post Cracker Barrel Goes Woke with DEI CEO appeared first on www.independentsentinel.com.

Stringing Together 80s Nostalgia: How Our Favorite Movie Soundtracks Still Hit a High NoteThere’s something magical about the music of 80s cinema. Even before the opening credits finished, a single synth chord or soaring guitar riff could set the tone for the entire film. Whether it was the romantic strains of a ballad or the high-energy beat of a training montage, these soundtracks became part of our cultural memory. They didn’t just play in the background—they defined the moment.Much like the treasured objects we keep for decades, these scores remain timeless. Think of them as the musical equivalent of a cherished keepsake, like vinyl records in pristine sleeves or the kind of craftsmanship you find in Great Violin Cases. Both are designed to preserve something beautiful, ensuring it can be enjoyed for years without losing its magic.(Photo by Caique Araujo from Pexels)The Big Sounds of Big MoviesThe 80s gave us an era where movie music became as famous as the films themselves. John Williams, already a legend, delivered epic themes for Indiana Jones and the Last Crusade and E.T. the Extra-Terrestrial. Harold Faltermeyer’s Axel F from Beverly Hills Cop became an instant earworm, while Kenny Loggins practically dominated the decade’s soundtrack charts with hits like Danger Zone from Top Gun and Footloose from the movie of the same name.These weren’t just pleasant tunes. They were cultural events. Radio stations played them alongside chart hits. Music videos on MTV turned film clips into mini concerts. And for many of us, the moment we hear those opening notes, we’re instantly transported back to the first time we saw the film.Synths, Strings, and StorytellingOne reason 80s soundtracks still resonate is their mix of bold electronic sounds with traditional instruments. The era embraced synthesizers, but it also used orchestral scores to heighten emotion. Take Back to the Future, for example. Alan Silvestri’s sweeping orchestral theme carried a sense of adventure, while Huey Lewis and the News delivered pop hooks that made audiences tap their feet.In The Untouchables, Ennio Morricone used strings to underscore drama, weaving tension and beauty into the same score. This blending of old and new mirrored the broader cultural landscape—innovative but still rooted in classic storytelling techniques. It’s a balance that modern composers still chase.The Soundtrack as a Time CapsuleRevisiting these albums today is like flipping through a photo album from your youth. They capture the emotions, fashions, and even the optimism of the decade. Just as a collector might store a rare instrument in a protective case, these soundtracks preserve moments in time.From the soft-rock romance of St. Elmo’s Fire to the adrenaline-pumping beats of Rocky IV, each one locks in a specific feeling. And the best part? You don’t need a screen to relive it. Play the soundtrack on your turntable or streaming service, and you’re back in the movie without leaving your couch.Why They Still Hit the Right NoteMany 80s soundtracks hold up because they were written with strong melodic hooks and emotional clarity. They didn’t rely on overly complex arrangements or production tricks that would later sound dated. Instead, they focused on themes that could be hummed, sung, or even whistled.This made them easy to remember—and hard to forget. Even today, sports events use Eye of the Tiger to pump up crowds, and countless YouTube videos borrow Axel F for comedic timing. These songs found a second life in pop culture, ensuring they never faded away.Standout Soundtracks Worth RevisitingIf you’re ready for a nostalgia trip, here are a few albums that still deserve a spot in your collection:Top Gun (1986) – From Danger Zone to Take My Breath Away, it’s pure 80s bravado and romance in one package.Dirty Dancing (1987) – A mix of 60s classics and 80s originals, capped off by (I’ve Had) The Time of My Life.The Breakfast Club (1985) – Defined by Simple Minds’ Don’t You (Forget About Me), an anthem for a generation.Purple Rain (1984) – Prince’s masterpiece that blurred the lines between film and personal expression.Each of these not only reflects its film’s tone but also stands alone as a listening experience.The Emotional ConnectionFor many, these soundtracks are tied to personal memories. Maybe you first danced to a song from Dirty Dancing at your high school prom. Or perhaps you listened to Back to the Future while daydreaming about adventures beyond your hometown. That connection is why they endure.Music is one of the most powerful triggers for memory. When the right song plays, it’s like opening a door to another time. And in the case of 80s cinema, those doors lead to neon lights, big hair, and stories that still inspire.Lessons from the 80s for Today’s ListenersToday’s movie soundtracks sometimes lean more on atmospheric background music than on catchy themes. But the 80s remind us that a great soundtrack should be more than an accessory. It should be a co-star.When modern composers look back at this era, they see how boldness and melody can create lasting impact. It’s a reminder to take creative risks and to craft music that can live outside the theater.(Photo by Sebastian Angarita from Pexels)Preserving the ClassicsJust like the care we take in preserving physical treasures, there’s value in protecting our musical heritage. Whether that means keeping original vinyl in good condition or simply revisiting these albums on streaming platforms, it’s about honoring the artistry.Instruments need protective cases. Vinyl records need proper storage. And great soundtracks need listeners willing to keep pressing play. By doing so, we keep the spirit of the 80s alive for the next generation.

“Basic Instinct” writer Joe Eszterhas, 80, recently discussed how he plans to approach a reboot of the 1992 thriller “Basic Instinct.”  The film writer spoke again about his plans for the project, telling Fox News Digital that being politically correct has “stripped” films of real dialogue.  “I think that the language has been, for political reasons, the truth has been gutted in some ways,” Eszterhas told the outlet in a newly published interview. “And yes, I hope that this ‘Basic’ renewal will be as successful, language-wise, as the first one was.” He mentioned specific lines with vulgarity, including when Stone’s co-star Michael Douglas, who played homicide detective Nick Curran, called her “the f*** of the century.” Eszterhas said he’s glad there are conversations in the industry about political correctness. “DEI, it may be a noble concept, but it doesn’t work in drama and in film,” he added. During an interview last month with The Wrap, Eszterhas said the film was “anti-woke” before going into detail about how the main character will be “open about her sexuality” in addition to being, “raunchy at times,” “funny,” and “iconoclastic.” In the first film, the character Catherine Tramell, a wealthy heiress, is played by Sharon Stone. “In terms of the woke culture, I think that there is a segment of the population that’s had it with woke culture. But then there’s also a huge segment that hasn’t. I don’t believe in woke and I don’t believe in being politically correct because I think it’s not the truth, and I like the truth spoken,” Eszterhas at the time. He added, “The absurdities come when a woman who is sexual and open about her sexuality, you know, the culture that that I grew up in would describe that woman as a nymphomaniac. If a man did the same thing he would be a stud.” While Eszterhas said he’d love Stone to reprise her role as Tramell, the 67-year-old actress seems less enthused about the idea. “If it goes the way the one I was in went, I would just say, ‘I don’t know why you do it. I mean, go ahead, but good f***ing luck,” she said during a Today show appearance this week. Stone starred in “Basic Instinct 2” in 2006, but the film was panned by both audiences and critics. It currently has a 6% critic’s score and 26% audience rating on Rotten Tomatoes.

'In his honor, may we each strive to bring a little more compassion into the world'

This is a bit heartbreaking

ASHBURN, Va.—Virginia Lt. Gov. Winsome Earle-Sears condemned Loudoun County Public Schools for deciding to punish boys who complained about a girl using their locker room, and urged outraged parents to support her campaign for governor in the November election. “We’re talking about three boys, three young boys, who have been punished because they were … saying they were not comfortable having to undress in front of girls,” Earle-Sears, a Republican, said at a press conference at Stone Bridge High School on Wednesday. “This school system has decided they are going to use the parents’ own tax money against them and punish these boys.” “What are we supposed to do now?” she asked. “Well, I’ll tell you what we can do. There are things called elections.” Earle-Sears noted that she and Gov. Glenn Youngkin won their elections in 2021 amid a parental rights movement that grew in part in response to another Loudoun County transgender scandal that year. “We were elected to stop the insanity, but apparently the school system has not heard that message,” she said. “Well, this year, we’ve got another election, and so, I’m asking you to continue to support me for governor of our great Commonwealth of Virginia.” ‘The Loudoun 3’ Republican Virginia Lt. Gov. Winsome Earle-Sears speaks at Stone Bridge High School in Ashburn, Va., on Wednesday. (Tyler O’Neil/The Daily Signal) Parental rights advocates stood behind banners reading, “I Stand With the Loudoun 3.” Those signs refer to three male Stone Bridge students who complained about a girl in their locker room. The girl, who identifies as a boy, reportedly used her phone to record the boys’ complaints—a violation of school district policy—but the district investigated the boys for “sexual harassment” in violation of Title IX, a federal law prohibiting sex discrimination. While the district cleared one boy, who is Muslim, it found the other two boys, who are Christian, guilty of sexual harassment. One of those Christian boys moved out of the district, but the finding will remain on his permanent record. On Friday, Loudoun County Public Schools delivered a punishment: 10 days of suspension, a no-contact order with the girl, and a corrective action plan to be worked out between the boys and LCPS. The boys’ attorney, Josh Hetzler, announced at the press conference that the school district has paused the suspension as the attorneys appeal the Title IX finding. “We were moments away from filing for immediate injunctive relief in federal court to prevent one of the boys from being suspended for the first two weeks of school, but last night, we filed a Title IX appeal with LCPS, which—thankfully—has put a pause on the suspension for now,” he said. Hetzler also announced that America First Legal, a public-interest nonprofit, has joined the Founding Freedoms Law Center, the legal arm of the Family Foundation of Virginia, in representing the boys. “If LCPS fails again to do the right thing, we will have no choice but to pursue swift legal action in the coming days,” the lawyer added. A Father Speaks Seth Wolf, the father of the Christian boy who remains at Stone Bridge High School, told the crowd, “My heart is devastated.” “Our son has become the latest casualty of Loudoun County’s woke policies,” he said. “Instead of protecting students’ privacy and acknowledging biological reality, the school system has punished innocent boys with trumped-up charges that could jeopardize their future.” “Title IX should protect children. It should not be weaponized to silence free speech and punish religious convictions,” Wolf added. “Loudoun County chose ideology over common sense, and every parent should be alarmed,” he concluded. Tanner Cross, a former Loudoun County gym teacher who was punished for refusing to use transgender pronouns, also spoke at the press conference. He condemned the school district’s Policy 8040, which allows students to use their chosen names and gender pronouns, and opens sports, restrooms, and locker rooms to students on the basis of claimed gender identity, rather than biological sex. The Broader Context That policy drew scrutiny in May 2021, when a 15-year-old male student forced a girl to commit sex acts in the girls bathroom at Stone Bridge High School, the same school as that of “the Loudoun 3.” The school district moved the male student to Broad Run High School, where he then sexually assaulted another girl in a girls restroom in October of that year. The Loudoun County Juvenile Court had found the perpetrator “not innocent” of charges of forcible sodomy and forcible fellatio. The student also pleaded “no contest” to charges of abduction and sexual battery on Oct. 6. The U.S. Department of Education’s Office for Civil Rights found Policy 8040 in violation of Title IX earlier this year and revoked most federal funding from the county on Tuesday. Earle-Sears is campaigning for governor against Democrat Abigail Spanberger, a former member of the U.S. House of Representatives. Election Day is Nov. 4, but early voting begins Sept. 19. The post TRANS SCANDAL: Virginia Lt. Governor Slams School District for Using ‘Parents’ Own Tax Money Against Them’ appeared first on The Daily Signal.

If you’re looking for a delicious new way to preserve your garden tomatoes, come try homemade ketchup! This recipe will walk you through the step-by-step process to make your own sweet and savory ketchup using fresh tomatoes, perfect for canning or easy freezer storage. (I’ve included directions for both options.) Making ketchup is a labor of love, but oh-so worth it. Boasting rich, concentrated fresh tomato flavors and complex savory spices, homemade ketchup tastes phenomenal compared to the stuff you buy at the store! We love eating it with eggs, potatoes, veggie burgers, and so much more. I’ve been testing and tweaking our ketchup recipe for many years, so I’m excited to finally share it with you all. I hope you love it too! What you can expect from this recipe In addition to being far more tasty and interesting than store-bought, our homemade ketchup recipe is also much lower in sugar, salt, or other additives than commercial brands. Homemade ketchup made with fresh tomatoes has a more rustic texture and appearance than the super smooth, processed ketchup you may be accustomed to. It may be more or less thick, depending how long you cook it. Though we use a different process and spices, the core ingredients for our ketchup recipe are adapted from Ball’s Complete Book of Home Preserving, so it’s pH-tested and safe for canning. Or, you can simply freeze ketchup to preserve it instead. This recipe does not require blanching or peeling the tomatoes, particularly if you use a food mill! However, if you use a sieve instead, you may want to blanch and peel the tomatoes before starting, which will make straining and extracting liquid without a mill much easier (though not necessary). Here are instructions on how to blanch and peel tomatoes. What types of tomatoes are best for ketchup? You can use any kind of tomatoes you have available. We often mix several varieties! However, the best tomatoes to make ketchup are those with low water content, a meaty texture, and plenty of natural sugars and acid – such as paste tomatoes like Roma and San Marzano. Given their high skin-to-flesh ratio, I don’t recommend making ketchup with cherry tomatoes alone. In addition to fresh, you can also make homemade ketchup with frozen tomatoes. In fact, using frozen tomatoes can help make it even easier since their skins often slip right off as they defrost! See tips to freeze and defrost whole tomatoes here. Plum Regal (determinate) and Granadero (indeterminate) are two of our favorite Roma-type tomato varieties to grow. RELATED: Looking for more ways to preserve tomatoes? Don’t miss our easy roasted tomato sauce recipe or my favorite delicious creamy tomato basil soup to freeze. Ingredients This recipe yeilds approximately 4 to 5 pints of homemade ketchup. 12 pounds of fresh tomatoes, cored and roughly chopped. Choose fruit that is nice and ripe, but relatively free of blemishes or damage. 1 cup chopped onions, sweet yellow or white 1/2 cup chopped red bell pepper 3/4 cup white cane sugar 1.5 cups of vinegar. Be sure to use vinegar that contains 5% acidity for canning safety. We like to combine 1 cup of apple cider vinegar and 1/2 cup white vinegar for a nice balance of sweet and tangy flavors. (If you only have one type, I’d suggest using all apple cider vinegar.) Spices 1 cinnamon stick. Substitute with 1/2 tsp ground cinnamon if you don’t have whole sticks. 2 Tbsp salt. Choose a kosher, canning or pickling salt – not table salt. 1 tsp celery seed. This is the ONLY seasoning you’ll add during the initial cooking phase, prior to milling (since it’s more chunky so we want it strained out). 1/2 tsp garlic powder. If you don’t have powder, chop and add 2 fresh cloves with the onion and bell pepper. 1/2 tsp paprika. Try smoked paprika for an extra savory twist, or substitute with cayenne or chili powder for a sweet-n-spicy ketchup! 1/4 tsp ground clove 1/4 tsp ground allspice or cardamom. Allspice is warm and cozy, while cardamom offers more of a bright, citrusy and herbaceous spice. We’ve used both over the years (depending on what we had in the pantry) and both compliment the recipe nicely! NOTE: Feel free to change or adjust the seasonings in this ketchup recipe, but for canning safety, do not adjust the amount of tomatoes, onions, pepper or vinegar. Supplies Needed A large non-reactive pot. We used a 12 quart stock pot though 8 should work too. A food mill, large sieve or fine-mesh strainer. If you have neither, you could try lining a regular strainer with cheesecloth. Thorough straining is key to making thick, smooth homemade ketchup! I personally like to use a food mill, which is the most efficient and easy way to extract as much liquid as possible. A large non-reactive mixing bowl (e.g. glass, ceramic, or high quality stainless steel). A cutting board, knife, and measuring cups Kitchen scale Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need! Instructions 1) Prepare the Tomatoes, Onions and Peppers Wash the tomatoes and bell pepper well. (As I mentioned before, you may also choose to blanch and peel the tomatoes first if you’re not using a food mill.) Core the tomatoes (as needed) and then roughly chop them in smallish chunks. I find it’s easiest to cut tomatoes using a serrated knife. It’s fine to leave the skins on! They’ll be removed by the mill. Add the prepped tomatoes to a large mixing bowl as you go, not to the pot. Dice the bell pepper and onions too. Those can go into the pot or a smaller separate bowl. Our Roma’s don’t have significant cores, so I simply trim the top stem portion off before chopping them up. 2) Initial Cook Add the diced onion, bell pepper, and only about one-quarter of the prepared tomatoes (about 2 quarts) to a large stockpot. Also add the chopped garlic cloves now, if you’re using fresh instead of powder. Cook them over medium-high heat until the veggies are soft, about 10 minutes. This gives the peppers and onions a chance to cook well before they’re inundated by tomatoes. Next, add the rest of the chopped tomatoes along with the celery seed to the pot. Bring to a light boil, and then reduce to simmer for about 30 minutes with the lid off. During this time, the tomatoes will become soft, release their juices, and the skins will come away from the flesh. Stir occasionally. Remove from heat and let stand for about 10 to 20 minutes, allowing it to cool slightly – just enough to handle while straining. Only 1/3 of the tomatoes in the pot to cook with the onion and bell pepper at first After the initial cook, cooling a bit before milling/straining 3) Strain with Food Mill or Sieve Position your food mill or sieve over a large non-reactive mixing bowl. Working in batches, carefully ladle the cooked tomato mixture into the food mill or sieve and thoroughly strain it, catching and reserving the liquid in the bowl below. In our food mill, we find it’s helpful to turn the handle several times in one direction, then back the other direction for a turn or two to mix things up. In a sieve, stir and firmly press the mixture with the back of a large spoon to extract as much liquid as possible. You can either compost the collected solids, or save the skins to dry and turn into homemade tomato powder! It’s a fantastic and versatile seasoning on its own, or can be reconstituted into tomato paste later. I love the extra flavor that the onion and bell pepper adds too. Milling to extract the juices and flesh, removing the seeds, skins, and onions Have a bowl ready to collect the skins as you go – and use them to make tomato powder! Look at that beautiful thick tomato juice 4) Season, Cook and Reduce Now return the strained or milled tomato juice to the pot, and then add the called-for vinegar, sugar, spices, and cinnamon stick. (Remember that we already added the celery seed in the previous step.) Note the approximate volume or level in the pot. Return the mixture to a boil, then steadily simmer (uncovered) over medium-low heat until it reduces by at least one-half and has thickened nicely. This could take anywhere from 45 minutes to over an hour, depending on how juicy your tomatoes are. You can cook it longer to achieve your desired consistency, though keep in mind it will thicken slightly once it cools too. (We’ve let ours simmer for over 90 minutes before.) Stir regularly to ensure the sides and bottom don’t burn, especially as it gets thicker. Locate and remove the cinnamon stick once the ketchup is almost finished cooking. Get your canning supplies ready while the ketchup is reducing on the stove, including pre-heating the water bath.  In this particular batch, I tried using two cinnamon sticks but decided I like it better with just one. I monitor how much the ketchup has reduced by noting the level/depth on a wooden spoon as it cooks. Canning Ketchup Remove from heat, and transfer the hot ketchup into hot sterilized canning jars with the assistance of a clean canning funnel.  Fill jars nearly full, leaving 1/4 inch head space. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a clean damp paper towel to wipe the rims of the jars before adding canning lids and rings. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to your pre-heated canning pot, cover with a lid, and vigorously boil. The jars should be covered by 2 inches of water. Add more boiling water if needed. See chart below for processing times. When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Tomato Ketchup in a boiling water canner.Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHotHalf-pintsor Pints15 min2025Table from National Center for Home Food Preservation Tips for Freezing Homemade Ketchup To freeze this ketchup recipe, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze jam in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave at least a half-inch of head space. Or, you can freeze individual servings of ketchup. Simply fill an ice cube tray with ketchup, place it in the freezer to solidify overnight, and then pop out the frozen ketchup cubes to store together in an air-tight freezer bag or container with a lid. These flexible food-grade silicone trays create the perfectly petite potions of ketchup (about 2 tablespoons per cube), or preserve larger servings with jumbo silicone ice cube trays like these. Defrost frozen ketchup in the fridge overnight or at room temperature for a few hours before use. Freezing roasted tomato sauce in our favorite reusable freezer containers. Storage and Shelf Life Store canned, sealed jars of homemade ketchup in a cool dark location for up to two years – such as a pantry, cellar, or kitchen cabinet. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen ketchup will stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, homemade ketchup should stay good in the refrigerator for one to two months, possibly longer. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Now look out burgers, hotdogs, french fries, and eggs… here comes some of the best-tasting ketchup ever! If you try this recipe, please leave a review and feel free to ask any questions in the comments below. Enjoy! You may also like: 13 Ways to Preserve Tomatoes: Recipes to Freeze, Can, and More The Best Zucchini Relish Recipe (Canning, Freezer or Refrigerator) Creamy Roasted Tomato Basil Soup with Fresh Tomatoes (Vegan) Easy Fruit Shrub Recipe: How to Make Delicious Drinking Vinegar Best Refrigerator Pickles Recipe: Quick, Easy, Crunchy Dill Pickles Print Homemade Ketchup Recipe with Fresh Tomatoes (Canning or Freezer) A delicious, rustic, sweet-and-savory homemade ketchup recipe using fresh tomatoes and spices, perfect for canning or easy freezer storage! Course Condiment, Preserves, Sauce, Side DishKeyword canning kethcup, homemade ketchup, how to make ketchup, ketchup recipe, ketchup with fresh tomatoes Prep Time 30 minutes minutesCook Time 1 hour hourCanning (adjust for altitude) 15 minutes minutes Servings 4 pints EquipmentLarge non-reactive pot (we use a 12 quart pot though 8-10 should work too)A food mill, large sieve, or fine-mesh strainer (food mill is most easy/efficient)Large mixing bowlCanning supplies including jars, lids, a canning pot, rack, jar lifter, etc.Kitchen scaleCutting board, knife and measuring cups Ingredients12 pounds fresh ripe tomatoes cored and roughly chopped1 cup sweet yellow or white onion chopped 1/2 cup red bell pepper chopped 1.5 cups vinegar – I like to use 1 cup apple cider vinegar and .5 cup white vinegar, or all ACV if I had to choose just one (ensure it's 5% acid for canning)3/4 cup white cane sugarSpices1 whole cinnamon stick2 Tbsp pickling salt, sea salt or other kosher salt (not iodized table salt)1 tsp celery seed (this is the ONLY seasoning you'll add during the initial cook phase, before milling or straining)1/2 tsp garlic powder (or you can add 2 fresh cloves of chopped garlic with the onion and bell pepper)1/2 tsp paprika, smoked paprika, cayenne pepper or chili powder (your choice)1/4 tsp ground clove1/4 tsp allspice or cardamomNOTE: Feel free to change or adjust the seasonings, but do not adjust the amount of tomatoes, onions, pepper or vinegar for canning safety. InstructionsPrepare the Tomatoes, Onions and PeppersWash the tomatoes and bell pepper well. If using a food mill, there is no need to peel the tomatoes – the skins will be removed by the mill. If using a sieve, you may want to blanch and peel the tomatoes first to make straining easier and extract more liquid, though not required.Core the tomatoes (as needed) and then roughly chop them into small-ish pieces. Add the prepped tomatoes to a large mixing bowl as you go, not to the pot. Dice the bell pepper and onions too. Those can go into the pot or a smaller separate bowl.Initial CookAdd the diced onion, bell pepper, and only about one-quarter of the prepared tomatoes to a large stockpot. Also add the chopped garlic cloves now, if you’re using fresh instead of powder. Cook them over medium-high heat until the veggies are soft, about 10 minutes. This gives the peppers and onions a chance to cook well before they’re inundated by tomatoes.Next, add the rest of the chopped tomatoes along with the celery seed to the pot.Bring to a light boil, and then reduce to simmer for about 30 minutes with the lid off.  Stir occasionally.Remove from heat and let stand for about 10 to 20 minutes, allowing it to cool slightly – just enough to handle while straining. Strain with Food Mill or SievePosition your food mill or sieve over a large non-reactive mixing bowl.Working in batches, carefully ladle the cooked tomato mixture into the food mill or sieve and thoroughly strain it, catching and reserving the liquid in the bowl below. In our food mill, we find it’s helpful to turn the handle several times in one direction, then back the other direction for a turn or two to mix things up. In a sieve, stir and firmly press the mixture with the back of a large spoon to extract as much liquid as possible. You can either compost the collected solids, or save the skins to dry and turn into homemade tomato powder! Season and Final CookNow return the strained or milled tomato juice to the pot, and then add the called-for vinegar, sugar, spices, and cinnamon stick. (Remember that we already added the celery seed in the previous step.) Note the approximate volume or level in the pot. Return the mixture to a boil, then steadily simmer (uncovered) over medium-low heat until it reduces by at least one-half and has thickened nicely. This could take anywhere from 45 minutes to over an hour, depending on how juicy your tomatoes are. (We’ve let ours simmer for over 90 minutes to achieve the desired consistency before). Keep in mind it will thicken slightly once it cools too. Stir regularly to ensure the sides and bottom don’t burn, especially as it gets thicker.Get your canning supplies ready and heat the water bath while the ketchup is cooking.Locate and remove the cinnamon stick once the ketchup is almost finished cooking.Canning InstructionsRemove from heat, and transfer the still-hot ketchup into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/2-inch of head space. Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lidsAdd sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)Freezing TipsAllow the ketchup to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.Leave at least a half-inch to an inch of head space to allow for expansion as it freezes,You can also freeze ketchup in serving-size portions using silicone ice cube trays. Fill the trays, put them in the freezer overnight to solidify, then transfer frozen cubes into air-tight freezer bags or containers with lids for storage.Frozen ketchup will stay good in the freezer for about a year, though it’s best if used within 6 months.Defrost in the refrigerator overnight or for a few hours at room temperature.Storage and Shelf LifeStore canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Once open, homemade ketchup should stay good in the refrigerator for one to two months, possibly longer.Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. The post Homemade Ketchup Recipe with Fresh Tomatoes (Canning or Freezer) appeared first on Homestead and Chill.