Best Tomato Catsup

Wash, peel, remove stem ends and cores, and quarter tomatoes. Let tomatoes stand in colander to drain off excess liquid.

In 8 to 10 qt. kettle or Dutch oven, mix tomatoes, onion and cayenne. Bring to boiling; cook until tomatoes are soft, about 15 minutes, stirring occasionally.

Put tomatoes through food mill or a coarse sieve; press to extract juice. Add sugar to tomato juice and return to kettle. Bring to a boil; then simmer briskly 1 1/2 to 2 hours or till mixture is reduced by half (measure depth with ruler at start and end).

Meanwhile, in small saucepan combine next 4 ingredients. Cover; bring mixture to boiling. Remove from heat; let stand.

Strain spiced vinegar mixture into tomato sauce. Discard the spices. Add salt to mixture; simmer till of desired consistency, about 30 minutes. Stir the tomato catsup often.

Pour hot catsup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 10 minutes.