3 tsp. whole cloves
3 tsp. broken stick cinnamon
2 tsp. celery seed
2 c. white vinegar
16 lbs. ripe tomatoes
1 med. sized onion, chopped
1/2 tsp. cayenne pepper
2 c. sugar
1/2 tsp. garlic salt
3 tbsp. pickling salt

Measure spices into stew pan. Add the vinegar. Cover and bring to a boil. Remove from fire and let stand and steep while you prepare the tomatoes. Wash tomatoes and quarter them into kettle. Add chopped onion, bring to a boil and cook for 15 minutes, stirring occasionally.

Run cooked tomatoes through a colander or potato ricer, pressing every bit of pulp through, taking out only the seeds and skins. Add sugar, bring to a boil and then simmer until mixture has reduced about half or until mixture has cooked down to nearly the consistency of boughten ketchup. Then strain the vinegar- spice mixture into kettle, discarding the spices. Add the salt and garlic salt and simmer until mixture is again thick enough to suit you, stirring frequently. Pour it boiling hot into hot sterilized jars and seal tightly. (Recipes makes 4 to 5 pints.)