Use the tongs to remove the jars and lids one at a time from the canner, pouring the jar water back into the canner. Fill each hot jar with catsup, leaving 0.5-inches of head space. Wipe the rims of the jars, affix the lid, screw the band on finger tight, and return to the canner. Replace the lid on the canner and process in boiling water bath for 15 minutes. Remove jars from canner, listen for a ping as the catsup cools and the lid pops into place. Test the seal by pressing down on the lid; it should not give. Let the jars rest until cool. Store in a dark place.