4 qt. peeled, cored, chopped tomatoes (about 24 lg.)
1 c. chopped onions
1/2 c. chopped sweet red pepper
1 c. sugar
1 tbsp. salt
1 1/2 tsp. celery seed
1 tsp. whole allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
1 tbsp. paprika

Cook tomatoes, onions and pepper until soft. Press through food mill or sieve. Discard seeds. Cook rapidly until thick and reduced by 1/2 (about 1 hour).

Prepare home canning jars and lids according to manufacturer's instructions.

Add sugar and salt to tomato mixture. Tie whole spices in cheesecloth bag; add to mixture. Simmer about 25 minutes, stirring frequently. Add vinegar and paprika; cook until thick, stirring frequently. Carefully pour into hot jars, leaving 1/4-inch head space. Adjust caps.

Process 20 minutes in boiling water bath canner. Yield: about 3 pint jars.