In a small saucepan, combine apple cider vinegar, red wine vinegar, and lemon juice. Add cloves, celery seeds, allspice, peppercorns, and cinnamon stick. Bring to a boil for 2 minutes, then remove from heat. Let the flavors steep for at least 30–60 minutes (can do this ahead). Strain out the spices and set the vinegar aside.

In your large stock pot, combine tomatoes, onions, paprika, garlic powder, onion powder, and mustard. Mash the tomatoes gently to release some juice. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until the mixture is reduced by about 1⁄4.

Pour in the prepared spiced vinegar. Bring back to a gentle boil and simmer uncovered for another 45 minutes, stirring occasionally, until reduced slightly more.

Let the mixture cool just enough so it’s safe to handle. Work in batches through a food mill to remove skins and seeds. Don’t worry if it still looks watery—it will thicken!

Return the tomato puree to the pot. Stir in 3⁄4 cup organic cane sugar and 2 tablespoons kosher salt. Simmer gently over low heat, stirring often, until thick like ketchup, about 1–2 hours. Tip: Don’t turn up the heat to speed this up—you’ll risk burning. Stir more frequently as it thickens.

Transfer the thickened mixture to a blender. Blend on high until smooth and creamy. You’ll end up with about 2 quarts / 8 cups of rich, homemade ketchup.

For short-term storage: Store in airtight jars in the fridge for up to 1 month.

For long-term (Canning): Sterilize jars and lids. Ladle hot ketchup into jars, leaving 1⁄2 inch headspace. Place lids and screw on bands. Process in a boiling water bath for 15 minutes (quart or smaller jars). Remove jars and let sit undisturbed 24 hours. Remove bands and store in a cool, dark place—will last at least 1 year.