Place your chopped celery in a large dutch oven and cover with salt and lactic acid. Let rest for at least an hour
Add the chopped shallots to a frying pan with the olive oil and cook until translucent.
Once cooked, add the shallots to the celery and the rest of the ingredients holding the xanthin gum.
Bring to a boil, then lower heat to simmer cover and let cook for around 20 minutes.
Once its cooked allow it to cool enough to handle
Pour through a strainer saving the liquid and return the liquid back to the dutch oven and bring to a boil. We need to cook the liquid down to a thick constancy more than 3/4 cooked away!
Run the celery a little at a time in a blender, blending until you get the celery very smooth
once smooth add the liquid to the blended celery and continue to blend
You should be at almost a ketchup constancy
Add the xanthin gum, blend to mix, add ketchup to container to cool and enjoy!