Ingredients

5 quarts pureed tomatoes

1 red pepper, chopped

2 cups onion, chopped

½ teaspoon cayenne pepper

1 tablespoon whole mustard seed

1 tablespoon whole black pepper

1 tablespoon basil

1 tablespoon celery salt

1 tablespoon cinnamon

1 tablespoon whole allspice

1 tablespoon cloves

1 bay leaf

1 tablespoon paprika

1 cup brown sugar

1 cup white vinegar

Method

Combine tomatoes, pepper and onion in blender until smooth. Pour into large kettle

(at least 8 quarts). Boil 45 minutes, stirring often. Place next 9 ingredients in cheese

cloth bag and add to kettle. Add brown and white sugar and paprika. Simmer on low

heat for 2 hours, stirring often. Add vinegar the last 15 minutes of cooking time.

Remove spice bag and can as you would tomato sauce: 30 minutes in a hot water

bath.

Figure