Tangy Catsup

• 2 gal. ripe tomatoes
• 3 onions
• 2 dried red peppers, chopped
• 1-1/2 bay leaves
• 1 tbsp. whole allspice
• 1 clove garlic, peeled
• 1 stick cinnamon
• 2 cups vinegar
• 1/2 cup sugar
• 1 tbsp. celery salt

1. Organize and prepare ingredients, equipment, and work space.
2. Wash, stem, and cut tomatoes into quarters.
3. Peel and cut onions into quarters.
4. Fill blender container almost to top with the tomatoes and blend until smooth.
5. Set strainer over a large bowl and pour the blended tomatoes through it.
6. Repeat the blending and straining for the remaining tomatoes, adding the onion quarters to the last blender batch of tomatoes.
7. Measure 4 quarts of puree into a large preserving kettle.
8. Tie the spices in a cheesecloth bag and add it to the kettle, along with all the remaining ingredients.
9. Heat to boiling over high heat, STIRRING CONSTANTLY.
10. Then reduce the heat slightly and boil until thick, about 1 hour, stirring frequently.
11. Reduce the heat again and stir more often during the end of cooking time to prevent sticking.
12. Skim foam with a slotted spoon if necessary.
13. Ladle the hot catsup into hot jars to within 1/4 inch of tops.
14. Run a slim, non metal tool down along the inside of each jar to release any air bubbles.
15. Add additional catsup sauce, if necessary, to within 1/4-inch of tops of jars.
16. Wipe tops and threads of jars with a damp clean cloth.
17. Put on lids and screw bans as manufacturer directs.
18. Process in a boiling water bath for 10 minutes.
19. Follow the basic steps for boiling water bath canning.

tomatoes, onions, red peppers, bay leaves, whole allspice, clove garlic, cinnamon, vinegar, sugar, celery salt

Taken from www.foodgeeks.com/recipes/5693 (may not work)