7 lb. tomatoes
1/3 c. brown sugar
2 1/2 tsp. salt
1 tsp. dry mustard
2 tsp. celery seed
1/2 stick cinnamon
1 tsp. whole black peppers
1 c. cider vinegar

Choose firm red ripe tomatoes to secure a good colored catsup. Wash, core and cut tomatoes into quarters. Boil vigorously for 1/2 hour in an uncovered kettle, stirring occasionally. Press through a fine sieve or food mill pushing all of pulp through. Add sugar, salt, vinegar and mustard. Tie celery seed, cinnamon stick and black peppers in a cheesecloth bag and add to kettle. Boil 45 to 60 minutes longer, or to the desired consistency, stirring frequently. Remove spice bag, squeezing thoroughly with two spoons. Pour hot catsup into clean sterilized jars and seal immediately.

Makes about 1 1/2 pints.