I’ve been making this ketchup recipe for years, and it’s super-delicious.  I give jars of preserves as gifts at Ecksmas, and literally have people fighting over these ones in particular (the people who love the Mango Chutney are, oddly, much more chill about it).  As with most canning, this recipe is mostly just washing things – the canning jars and lids, the produce, the tools you’re using – and prepping the produce; once it goes in the pot, it’s very simple.   I know it looks like a lot of steps, but if you give it a quick read-through, you’ll see they’re all pretty straightforward.  I like to make sure each…