7 lbs. tomatoes
1 tsp. dry mustard
1/3 c. brown sugar
2 tsp. celery seed
2 1/2 tsp. salt
1 tsp. whole black pepper
1/2 stick cinnamon

Use firm red ripe tomatoes for a good color ketchup. Wash core and cut tomatoes into quarters. Boil tomatoes vigorously for 1/2 hour in a 6 quart uncovered kettle, stirring occasionally. Then rub through sieve, pushing all of pulp through, then return to washed kettle and add sugar.