Tomato Catsup - cooking recipe

Ingredients

1 gal. peeled tomatoes, chopped
2 medium onions, chopped
1 c. chopped red peppers
2 Tbsp. salt
4 Tbsp. sugar
1 Tbsp. dry mustard
1 tsp. whole allspice
1 tsp. whole cloves
3 sticks cinnamon
2 c. vinegar

Preparation

Cook chopped vegetables until tender, about 30 minutes. Press through a
fine sieve. Add spices, tied in a bag, to the pulp and heat
slowly.
Cook
1
1/2
hours or until slightly thick. Remove
spice
bag.
Add
vinegar
and cook to desired thickness. Pour
into
hot
pint
jars,
leaving
1/2
inch headspace. Process in a boiling water bath for 15 minutes.