Catsup

Ingredients

• 1 cup white vinegar
• 1 1/2 inches stick cinnamon, broken
• 1 1/2 teaspoons whole cloves
• 1 teaspoon celery seed
• 8 pounds tomatoes (24 medium)
• 1/2 cup chopped onion
• 1/4 teaspoon ground red pepper
• 1 cup sugar
• 1 tablespoon salt

Instructions

1. In a saucepan combine vinegar, stick cinnamon, cloves, and celery seed. Bring to boiling. Remove from heat; set aside.
2. Wash, core, and quarter tomatoes. Drain in a colander; discard liquid. Place tomatoes in an 8- or 10-quart kettle or Dutch oven. Add onion and ground red pepper. Bring to boiling; cook 15 minutes, stirring often.
3. Put mixture through a food mill or sieve; discard seeds and skins. Return puree to kettle; add sugar. (Measure depth with a ruler at start and finish.) Bring to boiling; reduce heat. Simmer for 1 1/2 to 2 hours or till reduced by half, stirring occasionally. Strain vinegar mixture into tomatoes; discard spices. Add salt. Simmer about 30 minutes or to desired consistency, stirring often. May be refrigerated up to 1 month.
4. Boiling-Water Canning: Ladle hot catsup into hot, sterilized half-pint jars, leaving a 1/2-inch headspace. Adjust lids. Process in a boiling-water canner for 10 minutes.
5. Freezing: Set the kettle into a sink of ice water; cool. Ladle catsup into freezer containers, leaving a 1/2-inch headspace. Seal, label, and freeze for 8 to 10 months.