Spicy Tomato Catsup
(about 8 pints)
12 lbs ripe tomatoes
1 cup chopped onions
1-1/2 cups vinegar
1 cup sugar
1/2 tsp salt
1 tbsp whole cloves
1 tsp black pepper
1 tsp mustard seed
1/2 tsp celery seed
1/4 tsp cayenne
1 (3-inch-long) cinnamon stick, broken
Core and chop tomatoes. Cook together tomatoes and onions until soft and press mixture through a fine sieve.
Return purée to heat and cook until reduced by half, stirring occasionally. Add remaining ingredients including spices tied in a bag. Continue cooking, uncovered, to desired consistency, about 4 hours. Discard spice bag. Seal in hot sterilized jars.