Homemade Tomato Ketchup - cooking recipe

Ingredients

1 cup white vinegar
1 1/2 cinnamon sticks, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 lbs tomatoes (24 medium)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon cayenne
1 cup sugar
1/4 teaspoon salt

Preparation

Mix the first 4 ingredients in a saucepan.
Cover and bring to boil.
Remove from heat and let stand.
Wash, core, and quarter tomatoes.
Drain in a colander, discarding liquid.
Place tomatoes in a large pot.
Add onion and cayenne.
Bring to boiling.
Cook for 15 minutes, stirring often.
Put mixture through a food mill; discard seeds and skins.
Add sugar to the tomato juice.
Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
Strain vinegar mixture into tomatoes, discarding spices.
Add salt.
Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
Water Bath Canning-------------.
Prepare ketchup as above.
Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
Wipe jar rims clean.
Adjust lids.
Process in boiling water bath for 10 minutes (start timing when water boils).