Okay, I want to get my hands on that new book so I figure I have to share a bunch of recipes to get it for free.

To make 16 fl oz

  • Two 1 lb cans tomatoes, sieved
  • 2 bay leaves
  • 1 level teaspoon celery seasoning
  • 1 level teaspoon mustard seed
  • 1 teaspoon whole allspice
  • 1 stick cinnamon
  • ½ teaspoon peppercorns
  • 1 ½ level teaspoons salt
  • 1 c. white vinegar
  • 7oz sugar

In a large, deep saucepan over a moderate heat, simmer the tomatoes uncovered for 1 hour, stirring occasionally. Tie the bay leaves, celery seasoning and spices in a piece of muslin and add to the saucepan, then add the salt. Partially cover the saucepan with a lid and simmer for another 30 minutes.
Remove the spice bag and add the vinegar and sugar. Turn up the heat to moderate and cook the ketchup uncovered at a slow boil, stirring often, until very thick — about 1 hour. Stir constantly during the last 15 minutes of cooking