|Ripe tomatoes||7 Pound (About 21 Medium Sized)|
|Cider vinegar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Paprika||1 1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm)|
|Coarsely chopped hot red pepper||1⁄2 Cup (8 tbs)|
|Cinnamon stick||1 , broken in pieces (About 3 Inch)|
|Whole cloves||1⁄2 Teaspoon|
Rinse tomatoes, plunge into boiling water, then into cold water.
Peel and quarter tomatoes; remove as many seeds as possible.
Force tomatoes through a sieve or food mill.
(There should be about 2 quarts pulp.) Combine pulp in a large saucepot with the vinegar, sugar, paprika, salt, garlic salt, onion, and garlic.
Tie remaining ingredients loosely in a cheese cloth bag and add to tomato mixture.
Bring to boiling over medium heat; reduce heat and simmer 1 hour, or until catsup is of desired consistency.
Stir occasionally to prevent sticking to bottom.
Remove cheesecloth bag.
Ladle into hot sterilized jars and seal,