Tomato Catsup

• 10 lb. ripe tomatoes. peeled and chopped
• 3 onions finely chopped
• 2 red or green bell peppers, seeded and chopped
• 2 garlic cloves, minced
• 1 two-inch stick of cinnamon
• 8 whole black peppercorns
• 5 whole cloves
• 5 whole allspice
• 1 tsp whole celery seed
• 3/4 cup packed dark brown sugar
• 1 cup white vinegar
• 1 Tbsp salt
• 1 Tbsp paprika
• 1/4 tsp or more cayenne

1. Cook tomatoes, onion, pepper and garlic in a 6 quart or larger pot 30 to 40 minutes until soft.
2. Puree in food processor or press through a food mill.
3. Return puree to pot and simmer until mixture is reduced by half--30 to 40 minutes.
4. Tie seasoning together in a cheesecloth bag and add to the tomato mixture.
5. Simmer, stirring frequently to avoid scorching and sticking until the catsup is very thick.
6. Remove spice bag.
7. Spoon into clean hot jars leaving 1/4-inch head space; seal.
8. Process in a boiling water bath 10 minutes.
9. Yield:
10. about 7 pints.

tomatoes, onions, red, garlic, cinnamon, black peppercorns, cloves, allspice, celery, brown sugar, white vinegar, salt, paprika, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=138913 (may not work)