Ketchup Makes 2 pints

Cook tomatoes, onions and pepper until soft. Press through food mill or sieve (I use the boat motor–it’s faster). Cook rapidly until thick (volume is reduced about one half), about one hour. Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mix. Cook gently about 25 min., stirring frequently. Add vinegar and paprika; cook until thick. As mix thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/8 inch head space. Run through dishwasher to seal.

Tomato 4 quarts, peeled, cored and chopped
Onion 1 c. chopped
Pepper .5 c. Chopped red
Celery Seeds 1.5 tsp
Mustard Seeds 1 tsp
Allspice 1 tsp whole
Cinnamon 1 stick
Sugar 1 c
Salt 1 T
Vinegar 1.5 c
Paprika 1 T