Spicy Tomato Catsup
|Ripe tomatoes||1 Gallon|
|Vinegar||1 Cup (16 tbs)|
|Allspice||1 1⁄2 Tablespoon|
|Dry mustard||1 Tablespoon|
|Red pepper||1⁄4 Teaspoon|
Wash the tomatoes thoroughly and drain, then core and chop.
Cover over low heat until soft, then strain through a sieve.
Combine the puree and remaining ingredients in a large kettle and bring to a boil.
Simmer, stirring frequently, for about 4 hours.
Pour into hot sterilized jars and seal immediately.