Tomato Catsup

From old hand written recipes from 1930s from Marry Morris Wjag from Neligh Ne. Directions were kind of sparce; I just don't want old recipes to die out. Read Ball canning directions for safe processing.

• Ready In: 3 hrs 30 mins
• Yields: 6 pints

Ingredients

• 1  teaspoon celery seed
• 1  teaspoon mustard seeds
• 1⁄2 teaspoon clove
• 1  teaspoon paprika
• 1  tablespoon salt
• 1  gallon tomatoes, pulp
• 1  pint vinegar
• 1  onion, minced fine
• 1  cup sugar
• 1⁄2 cup cornstarch

Directions

1. Put celery seed, mustard seed, cloves, paprika and salt in a bag.
2. Add bag with tomato pulp vinegar, onion, and sugar in a kettle.
3. Boil for 2 hours; stir often.
4. Add 1/2 cup corn starch with water; boil 15 minutes before taking off stove.
5. This is end of instructions.
6. Pack in hot sterile jars.
7. Follow Ball instuctions for canning.