Tomato Catsup

Source: Ball Blue Book

4 qts peeled, cored, chopped red-ripe tomatoes (about 24 large)

1 cup chopped onion

1/2 cup chopped sweet red pepper

1 1/2 tsp celery seed

1 tsp whole allspice

1 tsp mustard seed

1 stick cinnamon

1 cup sugar

1 Tbsp salt

1 1/2 cup vinegar

1 Tbsp paprika

Cook tomatoes, onions, and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by half), about 1 hour. Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. 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 10 minutes in boiling water bath. Yields about 3 pints.