Instructions: Wash the tomatoes and cut into pieces. Slice and add the onions. Remove the seeds and membranes from the long red peppers (not Bell peppers) and add. Simmer until soft.

Rub mixture through a food mill. Add the brown sugar. Form a bag and put the allspice, cloves, mace, celery seed, peppercorns, stick cinnamon, dry mustard, garlic and bay leaves in it. Tie the bag very tightly and add to the tomato sauce. Boil, stirring often until the volume is reduced by half. Remove and discard the spice bag and add the vinegar. Reduce heat and simmer the catsup for another 10 minutes.

Pour into well-sterilized jars, leaving about 1/4-inch of headroom. Seal and process for 15 minutes in a boiling water bath. Store in a dry, cool location.

This recipe yields 20 half-pints.

Yield: 20 half-pints

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