|Brown sugar||1⁄2 Cup (8 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Cider vinegar||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Celery seed||2 Teaspoon|
|Black peppers||1 Teaspoon|
Choose firm, red, ripe tomatoes to secure a good-colored catchup.
Wash, core and cut tomatoes into quarters.
Boil vigorously for 1/2 hour in an uncovered kettle, stirring occasionally.
Press through fine sieve or food mill, pushing all of pulp through.
Add sugar, salt, vinegar and mustard.
Tie celery seed, cinnamon and black peppers in a cheesecloth bag and add to kettle.
Boil 45 to 60 minutes longer, or to the desired consistency, stirring frequently.
Remove spice bag, squeezing thoroughly with two spoons.
Pour hot catchup into clean, sterilized bottles and seal immediately.
Makes about 1 1/2 pints.