To make Catchup, cut about 2 gallons of tomatoes (about 50). The recipe in the Ball Blue Book says to chop them, but I don't find all that chopping necessary. I do chop the onions and bell pepper. Onion and pepper take longer to soften so I don't skip that step.
Once you cook all this until soft you run it through a food mill to get all the skin, seeds and big hunks out. You really only want pulp.
Add a spice bag, some sugar, salt and paprika and cook until the flavors begin to meld together. Add the vinegar and cook until thick.
Here's the recipe before I steer you wrong.
4 quarts chopped, peeled, cored tomatoes
1 cup chopped onion
1/2 cup chopped sweet red pepper
1 1/2 teaspoon celery seed
1 tsp whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 1/2 cups vinegar
Cook tomatoes, onion and pepper until soft. Press through a sieve or food mill. Cook pulp rapidly until thick and reduced by one-half, about 1 hour. Tie whole spices in a spice bag. Add spice bag, sugar, salt, and paprika to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar; cook until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot catsup into hot jars, leaving 1/4" head space. Process 10 minutes in a boiling water canner. Yield: about 3 pints. Ball Blue Book
I doubled the recipe. I get a little freaky when my tomatoes go from 12 qts to 4 pints. Even after finishing it, I still have oodles and oodles of tomatoes.