lightly bubble the whole thing for about 30 minutes on a small fire with the lid closed. Remove the cinnamon stick and bay leaf spice. Strain the vegetables. Cook again until sauce is thick. Pour into clean bottles or jars with screw tops to 1/2 inch below rim. Seal immediately. Place in a saucepan. Fill this up to 3/4 of the height of the jars. Heat tomato ketchup just below boiling point for about 30 minutes. Once cooled, store in a dark, cool place.