1/2 bushel tomatoes
7 c. sugar
5 1/2 c. white vinegar
1/2 c. salt
1 1/4 tsp. clove
1/2 tsp. ginger

Cut tomatoes into quarters. Steam until soft. Strain through food mill to remove skin and most of seeds. Tie clean cloth over top of large pot, leaving a small bowl shaped indentation in center of cloth. Strain tomatoes through cloth. This will be a slow process. Save the pulp from top of cloth and the juice in the pot. Combine in large pot: 13 c. pulp and 5 cups juice with remaining ingredients. Cook 8 minutes. Pour into sterile ketchup bottles and cap. Makes approximately 8 (32 ounce) kegs.