Instructions: In a small saucepan combine vinegar, cinnamon, cloves, celery seed. Bring to boiling. Remove from heat, transfer to bowl, set aside.

Wash tomatoes. Remove stem ends and cores (no need to peel). Cut into quarters and place in colander to drain; discard liquid. Place tomatoes in 8- to 10-quart Dutch oven or kettle. Add onion and pepper. Bring to boiling; cook, uncovered for 15 minutes, stirring often.

Press tomato mixture through food mill or sieve; discard seeds and skins. Return pureed mixture to kettle, stir in brown sugar. Heat to boiling; reduce heat. Boil gently, uncovered for 1 1/2 to 2 hours or until reduced by half, stirring occasionally.

Strain vinegar mixture into tomato mixture; discard spices. Add lemon juice and salt. Simmer, uncovered, about 30 minutes or to desired consistency, stirring often.

Ladle catsup into hot, clean half-pint canning jars, leaving 1/8-inch headspace. Wipe jar rims; adjust lids. Process jars in a boiling-water canner for 15 minutes. Remove jars from canner; cool on racks.

This recipe yields 4 half-pints.

Yield: 4 half-pints

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