Hang on to this recipe for the summer abundance of tomatoes from the gardens of all of those cooks who love to garden! I'm putting the recipe on Zaar just as it appears in the Farm Journal Freezing and Canning cookbook from 1973. However, I did cut the recipe in half for us; poured the resulting delicious ketchup into a covered, plastic container that I kept in the refrigerator. It lasted just fine for almost three months....then it was all gone!