1 1/2 tsp. whole cloves
1 1/2 inches stick cinnamon, broken
1 tsp. celery seed
1 c. white vinegar
8 lbs. (about 25) med. tomatoes
1 med. onion, chopped
1/4 tsp. cayenne pepper
1 c. sugar
4 tsp. salt

In small saucepan, combine cloves, cinnamon, celery seed, and vinegar; cover. Bring to boiling. Remove from heat; let stand. Wash, remove stem ends, and quarter tomatoes into large boiler (6 quart). Add onion and cayenne. Bring to boiling; cook 15 minutes, stirring occasionally. Drain off excess liquid. Put tomatoes through food mill or coarse sieve.

Add sugar to juice; bring to boiling. Simmer, briskly, 1 1/2 to 2 hours or until reduced by half (measure depth with ruler at start and end). Strain spiced mixture into tomato mixture; discard spices. Add salt. Simmer about 30 minutes or to desired consistency, stirring often.

Ladle into hot pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start counting time when water returns to boiling). Makes 2 pints.