Tomato Catsup canning recipe from 1960's Amish-Dutch Cookbook

TOMATO CATSUP

Ingredients

• 1 Cup white vinegar
• 1 and 1/2 tsp whole cloves
• 1 1/2 tsp broken cinnamon stick
• 1 tsp celery seed
• 8 lbs ripe tomatoes (about 25 medium)
• 1 Tbsp. chopped onion
• 1/4 tsp red pepper 
• 1 Cup sugar
• 4 tsp salt

Directions

Combine vinegar and spices, cover, heat to boiling; remove from heat; let stand. Scald and peel tomatoes, mash; add onion and red pepper, heat to boiling. Cook 15 minutes, stirring occasionally.

Put through food mill or course sieve. Add sugar, heat to boiling. Cook until mixture is reduced to one-half - about 45 to 60 minutes.

Strain vinegar and spices, discard spices.

Add vinegar and salt to thickened sauce, heat to boiling. Simmer to desired consistency, about 30 to 40 minutes, stirring frequently. 

Seal in hot, sterilized jars. Makes 2 pints.

Canning Note: this will not taste exactly like the highly-processed ketchup sold in stores. This recipe skips the chemical add-ins and the high fructose corn syrup! If you have kids, you may want to prepare them for something different. You can honestly tell them they're in for a treat- they'll know what REAL ketchup tastes like, unlike most people!