Catsup Aka Ketchup - cooking recipe

Ingredients

10 lbs ripe tomatoes, peeled and chopped
3 large yellow onions, finely chopped
2 red bell peppers or 2 green bell peppers, seeded and chopped
3 cloves garlic, peeled and minced
3 inches cinnamon sticks, broken in half
10 whole black peppercorns
7 whole cloves
5 whole allspice
1 teaspoon whole celery seed
3/4 cup packed dark brown sugar
1 cup white vinegar
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon cayenne pepper

Preparation

In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently.
Puree vegetables in a food processor or run through a food mill.
Return to pot.
Tie the seasonings together in a cheesecloth bag and add to the tomato mixture.
Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot.
Remove spice bag when desired thickness is reached, and discard.
Spoon into clean, sterile hot jars leaving 1/4 inch head space.
Seal and process for 10 minutes at altitudes up to 1000 feet.
Any higher please consult canning chart or email me.