1 gallon tomato juice
3 to 4 c. vinegar
3 c. sugar
2 tbsp. salt
1 tsp. black pepper
1/4 tsp. red cayenne pepper

Place in large heavy kettle. Cook on high until it starts to boil. Lower heat, but keep boiling. Cook until consistency of ketchup. Place in jars and seal. Bring to boil in canner. Process about 15 minutes.

"Taste" in the end is well worth the "smell" in the kitchen for a week.