1 c. white vinegar
1 1/2 tsp. whole cloves
1 1/2 tsp. coarsely broken cinnamon sticks
1 tsp. celery seed
8 lbs. ripe tomatoes
1 chopped onion
1/2 tsp. cayenne pepper
1 c. sugar
3 tsp. salt

Put cinnamon, cloves, celery seed and white vinegar in saucepan to boil. Bring to a boil. Remove from heat and let stand. Scald, peel and cut up tomatoes. Put in large kettle with onion and cayenne pepper. Bring to a boil and boil covered for 15 minutes. Put through a sieve, discarding seeds and skin.

Return puree to kettle. Add sugar; cook over medium heat, stirring frequently for 45 minutes or until mixture is reduced in half. Strain vinegar, discarding the spices. Add this with salt to tomato mixture. Simmer uncovered, stirring almost constantly for 30 minutes, or until smooth and thick. Ladle into jars and seal. Using a canning kettle, process for 10-15 minutes. (Sam enjoyed making this ketchup.)