Tomato Catsup 

Source: Ball Blue Book

2 quarts tomato puree

1 1/3 cup vinegar

1/2 cup sugar

2 tsp whole allspice

2 sticks cinnamon

1 tsp whole cloves

1 1/2 tsp paprika

1 tsp dry mustard

1 tsp salt

1/4 tsp cayenne pepper

Combine puree, vinegar and sugar in a large sauce pot. Tie whole spices in a cheesecloth bag. Add to tomato mixture; add remaining ingredients and cook slowly until as thick as desired, about 45 to 60 minutes. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yields about 2 pints.