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  Ketchup
 
Yield: 6 Servings
 
4 ea Gallons Ripe Tomatoes      2 ea Onions
5 ea Stalks Celery      2 ea Green Sweet Peppers
3 c Granulated Sugar      2 c Apple Cider Vinegar
1/4 ts Ground Cloves      1/2 ts Allspice
1/2 ts Cinnamon      3 tb Salt
 Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes onions celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot sterilized jars and seal. Makes about 6 Pints.

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