Old-fashioned Tomato Ketchup

33 lb (15 kg) tomatoes, slice (about 15 quarts)
1/2 cup (125 ml) salt
3/4 cup (175 ml) ground black pepper
1/3 cup (75 ml) cinnamon
2 tablespoons (30 ml) ground cloves)
1 tablespoon (15 ml) cayenne pepper
2/3 cup (150 ml) sugar
4 quarts (4 liters) vinegar

Stew the tomatoes in their own juices until soft and rub through a fine
sieve. Boil the pulp and juice down to the consistency of apple butter,
stirring steadily to prevent burning. Mix the spices and sugar with the
vinegar, and add to the tomatoes. Boil up twice, then bottle. Process.
Makes about 22 pints (11 liters).