Here it is. I had to retype it. THis is straight out of the Better Homes and Gardens "new" Cookbook from the late 50's or early 60's.
Best Tomato Catsup
1-½ tsp whole cloves
1-½ tsp broken stick cinnamon
1 tsp celery seed
1 c white vinegar
8 pounds ripe tomatoes (about 25 medium tomatoes)
1 TBSP chopped onion
¼ tsp red pepper
1 c sugar
4 tsp salt
Measure spices into saucepan. Add vinegar, Cover. Heat to a boil. Remove from heat; let stand while you prepare tomato mixture. (Spices steep in vinegar, just like tea. Its this separate brewing for spicy flavor that keeps catsup a rich red color)
Peel tomatoes, place in kettle; mash. Add onion and red pepper. Heat to a boil; cook 15 minutes, stirring occasionally.
Put tomatoes through food mill or a coarse sieve. Add sugar. Heat to a boil; then simmer briskly. Cook till you have only half the amount you began with. (Measure amount now with a ruler so you wont have to guess later). When mixture looks as if it has cooked own to half, check your guess with a ruler.) It will take 45 to 60 minutes.
Strain vinegar and spice directly into tomato mixture. Discard spices, add salt. Simmer to consistency you like for catsup. Stir frequently. Fill hot sterilized pint jars. Seal and label. Makes 2 pints.
MY notes... I always make at least triple this if I can. I refuse to work this hard for only 2 pints LOL. I always waterbath can it for 15 to 20 minutes as well.
