Country Western Ketchup

24 pounds ripe tomatoes
5 chile peppers, seeded, sliced
1/4 cup salt
2 2/3 cups vinegar, 5% acidity
1 1/4 cups sugar
1/2 teaspoon ground red cayenne pepper
4 teaspoons paprika
4 teaspoons whole allspice
4 teaspoons dry mustard
1 tablespoon whole peppercorns
1 teaspoon mustard seeds
1 tablespoon bay leaves

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into a 4-gallon stock pot or a large kettle.

Add chile peppers. Bring to boil and simmer 20 minutes, uncovered.

Combine spices in a spice bag and add to vinegar in a 2-quart saucepan.

Bring to boil. Turn off heat and let stand until tomato mixture has been cooked 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve.

Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation.

Fill hot pint jars, leaving 1/8-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes.

Makes 6 to 7 pints.