8 lbs tomatoes
1 medium onion, chopped
1/4 tsp cayenne pepper
1 cup sugar
1 cup white vinegar
1 1/2 tsp whole cloves
1 1/2 inches stick cinnamon, broken
1 tsp celery seed
4 tsp salt

Wash, peel, remove stem ends and cores, and quarter tomatoes. ( easy way to peel the tomatoes is to submerge them in boiling water and the skins will slip off easily ) Let tomatoes stand in colander to drain off excess liquid. In 8 to 10 quart deep kettle, mix tomatoes, onion, and cayenne. Bring to boiling; cook until tomatoes are soft, about 15 min, stirring occasionally. Put tomatoes thru the food mill; press to extract juice. Add sugar to tomato juice and return to kettle. Bring to a boi; then simmer briskly 1 1/2 to 2 hours till mixture is reduced by half (measure depth with ruler at start and end).

Meanwhile, in small saucepan, combine white vinegar, whole cloves, stick cinnamon, and celery seed. Cover; bring vinegar mixture to boiling. Remove from heat; let stand.

Strain spiced vinegar mixture into tomato sauce. Discard the spices. Add salt to mixture; simmer till of desired consistency, about 30 min. Stir the tomato catsup often to prevent sticking.

If you're making just two pints, i wouldn't bother sealing the lids, just keep in fridge, but here's how anyway Pour hot catsup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water (pints) for 5 min. Makes two pints.

If this all sounds like a lot of work, well it is. Worth it though. You'll see why when you pour it over your home fries and if there's any catsup left on the plate you sop it up on a piece of bread.

Plinker