1. In a large nonreactive bowl combine the first five ingredients (through salt). Cover and chill overnight.

2. Drain tomato mixture in a large colander. Rinse well with cool water to remove excess salt. Transfer tomato mixture to a 4-quart stainless-steel, enamel, or nonstick pot. Stir in the next eight ingredients (through cloves). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until vegetables are soft and most of the liquid is evaporated. Cool slightly. Transfer mixture, half at a time, to a food processor. Cover and process until nearly smooth.

3. Divide ketchup between two clean 1-quart canning jars. Cool to room temperature. Stir 1/4 cup whey into each jar. Cover jars with paper towels and secure with a rubber band. Let ketchup stand at room temperature for 4 hours. Chill 6 to 8 days or until bubbly before using. Store, covered, in the refrigerator up to 2 months.

*Tip

For liquid whey, place 1 1/2 cups plain yogurt (do not use Greek yogurt or yogurt that contains gelatin) in a fine-mesh sieve lined with 100%-cotton cheesecloth or a coffee filter. Place the sieve over a small bowl. Cover and chill 24 hours to drain. The liquid that collects in the bowl is whey. Save yogurt to serve as a dip or with desserts. (Or purchase liquid whey from a health food store.)