Ketchup
Contributor: Sylvia Gams
2002 Cowley Cookbook
11 bushel of ripe tomatoes
11 cups sugar
9 cups vinegar
6 cups pumpkin
1 1/2 tsp pepper
1 1/2 tsp allspice
1 tsp cloves
3 tsp cinnamon
1 1/2 cups salt
Wash and cut up tomatoes. Cook until tender so they can be run through the colander. Add half of the vinegar, all of sugar and cook one hour. (Stir now and then so it won’t stick to the bottom.) Add rest of vinegar and pumpkin, cook until thick, then add the rest of the ingredients. Cook 5 minutes longer.
Seal in sterilized jars.