Ketchup (early American)

Makes 4 quarts

• 1 peck ripe tomatoes
• 2 c vinegar
• 2 T salt
• 2t pepper
• 1 t allspice
• 1 t cloves
• 1 clove garlic

Method:
Wash tomatoes, scald and remove skins. Put through a wire sieve. Strain through a jelly bag. Use the pulp for ketchup and save the juice for other purposes. Add vinegar to the pulp, season with salt, pepper, allspice and cloves. Crush the garlic and add to the mixture. Turn into sterilized bottles and seal. This method of ketchup making retains the taste of fresh tomatoes and can be used to flavor soups and sauces.