Hi Stephanie,

Here's a recipe for you:

Tomato Catsup
From: NDooley
Newsgroups: rec.food.recipes
Adapted from the Ball canning book

4 qts. peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 C. chopped onions
1/2 C. chopped sweet red pepper
1 1/2 tsp. celery seed
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
1 C. sugar
1 T. salt
1 1/2 C. vinegar
1 T. paprika

Cook tomatoes, onions and pepper until soft. Press through food mill or sieve. Cook rapidly until thick (volume is reduced about one-half), about 1 hour. Tie whole spices into a cheesecloth bag; add with sugar and salt to tomato mix. Cook gently 25 minutes, stirring frequently. Add vinegar and paprika; cook until thick. As mixture thickens, stir frequently to prevent sticking and burning. Pour, boiling hot, into sterilized jars, leaving about 1/8 inch head space. Adjust caps. Store in refrigerator. Yield: About 3 pints.

Note: Recipe may be doubled, but cooking times will be increased because of larger volume.

Betsy