10 lbs. firm ripe tomatoes
2 garlic cloves, minced
2 c. chopped onions
2 hot whole red peppers, cored, seeded & diced
3 apples, peeled, cored & diced
1 tbsp. salt
1/3 c. packed brown sugar
1/4 c. granulated sugar
1 tbsp. paprika
2 tsp. dried leaf basil, rubbed
1 bay leaf
1 1/2 tsp. black pepper corns
1/4 tsp. celery seed
1 c. red wine vinegar
1 tsp. dry mustard

Wash tomatoes, cut out cores, cut tomatoes in quarters. Put 1/2 of tomato pieces in 8 quart pot. Crush with a tomato masher. Add remaining tomato pieces, garlic, onion, hot red pepper and apple pieces. Bring to boil over medium high heat, reduce heat to low; cover. Simmer until tomatoes are soft, about 45 minutes, stirring often.

Press mixture through a food mill or sieve, discard seeds and skins, return puree to pot. Stir in salt, brown sugar, granulated sugar and paprika. Tie basil leaves, bay leaf, peppercorns, mustard and celery seeds in a 6" square of cheesecloth, add to puree. Bring to a boil over medium high heat. Reduce heat to low. Simmer, uncovered until ketchup is medium thick, about 2 hours, stirring frequently.

Puree 2 to 3 cups of ketchup at a time in a blender or food processor. Return to pot, add vinegar and mustard. Stir frequently. Continue cooling until thickened. Pour into sterilized jars to within 1/4" headspace and seal. Process in boiling water bath for 15 minutes. Yield: 2 to 3 pints.