Tomato Ketchup - cooking recipe

Ingredients

6 qt. tomatoes
3 large onions
2 c. chopped celery
2 cloves garlic (optional)
2 sweet red peppers
1 c. vinegar
3/4 c. sugar
2 tsp. paprika
1/4 tsp. red pepper
1 tsp. cinnamon
1 tsp. mustard
1/4 tsp. cloves
1 Tbsp. salt

Preparation

Wash vegetables; slice and remove seeds from peppers.
Cook until celery is tender, then press through a fine sieve or pureeing device.
Boil rapidly for about 30 minutes to evaporate some of the liquid.
Add vinegar, sugar and spices.
Cook, stirring occasionally, until mixture is thickened.
Fill hot, sterilized jars and seal at once.
This makes 3 to 4 pints of ketchup.