Catsup

8 lbs tomatoes
1/2 cup chopped onion
1/4 teaspoon ground red pepper
1 cup sugar
1 cup white vinegar
1 1/2 inches stick cinnamon, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
1 tablespoon salt

Core and quarter tomatoes, drain. In an 8 or 10 quart pot combine tomatoes, onion and red pepper. Bring to a boil and continue cooking for 15 minutes, stirring often. Press through a food mill or sieve. Discard seeds and skins. Return to pot, add sugar. Bring to a boil, reduce heat and simmer for 1 1/2 - 2 hours or til reduced by half, stirring occasionally.

In a saucepan bring vinegar, cinnamon, cloves and celery seed to a boil. Remove from heat.

Strain vinegar mixture into tomato mixture, discard spices. Add 1 tablespoon of salt. Simmer for 30 minutes or to desired consistency, stirring often.

Makes ~ 4 half-pints

Ladle hot catsup into hot, clean half-pint jars leaving 1/8 inch headroom. Wipe jar rims and adjust lids. Boil closed jars in a pot with at least 1 inch of water covering top of jar for 15 minutes.

Lemon curd

       Title: Lemon Curd
 Categories: Preserve, English
      Yield: 4 servings

           Grated rind and juice
           3 lemons
      2 lg Or 3 small eggs
      4 oz Butter
      8 oz Sugar

  Wash the lemons and grate the rind finely. Place the lemon juice,
  grated rind, butter and sugar in a bowl set over a saucepan of hot
  water. Stir until the butter has melted and the sugar dissolved.
  Beat the eggs in a separate basin and add slowly to the lemon
  mixture, stirring all the time with a wooden spoon. Transfer to a
  saucepan and cook, stirring occa- sionally, until the curd thickens
  and coats the back of the spoon. Pour into warm jars, cover and
  seal.

Fills approx. 1 qt jar.