Tomato Ketchup

Ingredients:

4 quarts chopped, peeled, cored tomatoes (about 24)
1 cup chopped onion
1/2 cup chooped sweet red pepper
1 1/2 teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 1/2 cups vinegar

Instructions:

Combine tomatoes, onion and pepper in large pot. Cook until tomatoes are tender. Puree using a food processor or food mill. Cook puree rapidly until thick and reduced by one-half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.