---------- Recipe via Meal-Master (tm) v8.02
       Title: Tomato Ketchup
  Categories: Condiments, Canning
       Yield: 1 recipe
      24 lb Ripe tomatoes
       3 c  Chopped onions
     3/4 ts Ground red pepper (cayenne)
       3 c  Cider vinegar (5 percent)
       4 ts Whole cloves
       3    Cinnamon sticks; crushed
   1 1/2 ts Whole allspice
       3 tb Celery seeds
   1 1/2 c  Sugar
     1/4 c  Salt
   Yield: 6 to 7 pints
   Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
   until skins split. Dip in cold water. Slip off skins and remove cores.
   Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
   and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
   spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
   boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then,
   remove spice bag and combine vinegar and tomato mixture. Boil about 30
   minutes. Put boiled mixture through a food mill or sieve. Return to pot.
   Add sugar and salt, boil gently, and stir frequently until volume is
   reduced by one-half or until mixture rounds up on spoon without
   separation. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and
   process according to the recommendations in Table 1.
   Table 1. Recommended process time for Tomato Ketchup in a boiling-water
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias