3 (12-ounce) cans tomato paste
1 (15-ounce) can tomato sauce
1 1/​2 cups red wine vinegar
3/​4 cup firmly packed light brown sugar
1/​2 cup corn syrup
1/​4 cup bottled lemon juice
1 1/​2 teaspoons dry mustard
1/​2 teaspoon kosher salt or pickling salt
1/​4 teaspoon garlic powder
1/​4 teaspoon onion powder

In an 8-quart stainless steel pan, combine tomato paste, tomato sauce and wine vinegar. Stir until smooth and thoroughly blended. Add brown sugar, corn syrup, lemon juice, mustard, salt, garlic powder and onion powder, stirring well after each addition.
Over medium heat, bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes, stirring frequently to prevent sticking. Remove the pan from the heat.
Ladle the ketchup into hot jars, leaving 1/​2-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 15 minutes, pint jars for 20 minutes.