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  • 8 qts ripe tomatoes
  • 1 cup green peppers (can be doubled)
  • 1 cup onions (can be doubled)
  • 1/2 cup salt
  • 5 cups sugar (less sugar can be use down to as low as 3 1/2 cups)
  • 1 1/2 qt vinegar
  • 2 tsps cloves
  • 2 tsps ginger
  • 2 tsps nutmeg

Cook tomatoes, onions and peppers (we usually doubled the onions and peppers) until done. Run through a sieve, cook the juice and other ingredents for 3 hours or thicken with corn starch. Seal while boiling hot and can in boiling water bath for 15 min. Note: To thicken with cornstarch, use aprox 3/4 cup cornstarch to 1 gal catsup. Reserve about 1 qt of juice before cooking after using sieve. Add cool reserved juice to the cornstarch and stir until cornstarch is completely dissolved, Then add small amounts of hot mixture to cornstarch mixture stirring well between additions Until your cornstarch mixture is Hot then add slowly to cooking pot and stir, to keep from getting lumps. Continue to cook until thickened, usually just until it get to a rolling boil. If you do use cornstarch and end up with lumpy catsup, just blend each jar when you open it up to use it.

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