Best Tomato Catsup

• 1 1/2 tsp. whole cloves
• 1 1/2 tsp. broken stick cinnamon
• 1 tsp. celery seed
• 1 c. white vinegar
• 8 lb. ripe tomatoes (about 25 medium tomatoes)
• 1 Tbsp. chopped onion
• 1/4 tsp. red pepper
• 1 c. sugar
• 4 tsp. salt

1. Measure spices into small saucepan; add vinegar.
2. Cover; heat to a boil.
3. Remove from heat; let stand while you prepare tomato mixture.
4. (Spices steep in vinegar, just like tea.
5. This brewing keeps catsup rich red in color.)
6. Wash tomatoes.
7. Mash in large pan.
8. Add onion and red pepper.
9. Heat to a boil; cook 15 minutes, stirring occasionally.
10. Put tomatoes through food mill or coarse sieve.
11. Add sugar to the tomato juice.
12. Heat to a boil, then simmer briskly.
13. Cook until you have only half the amount you began with. (Measure amount now with a ruler so you won't have to guess later.) It will take about 45 to 60 minutes.
14. Strain spiced vinegar mixture into tomato mixture; discard spices.
15. Add salt.
16. Simmer about 30 minutes.
17. Stir often.
18. Fill hot, sterilized jars; seal at once. Makes 2 pints.

whole cloves, cinnamon, celery, white vinegar, tomatoes, onion, red pepper, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199995 (may not work)