Tomato catsup

1/2 cup chopped celery

1 cup chopped onions

18 pounds tomatoes, washed and stemmed

3 tablespoons salt

1/3 cup honey

1 tablespoon paprika

1 tablespoon powdered mustard

2 cups vinegar

Spice bag:

1 tablespoon whole peppercorns

1 tablespoon whole allspice

1 tablespoon mustard seed

4 bay leaves

1 tablespoon dried basil

4 small hot chilies (optional)

Cook tomatoes, onions and celery until soft. Press pulp through a sieve or a food processor to make about seven quarts of puree. Put puree in large pot. Add salt, honey, paprika and mustard. Tie spices in a piece of cheesecloth and add to the mixture.

Simmer until thick and add vinegar during the last 15 minutes of cooking. Remove spices and spoon hot mixture into sterilized jars. Seal and process for 10 minutes in boiling water bath. Yield: Four pints.