Old-fashioned Tomato Ketchup

1 peck red-ripe tomatoes (8 quarts or about 50 medium tomatoes)
1 pint cider vinegar
2 tbsp. salt
1 1/2 tbsp. black pepper
2 tbsp. ground cinnamon
1 1/2 tsp. ground cloves
1tbsp. ground allspice
1 tsp. cayenne pepper
1 cup sugar (optional, see note)

Coarsely chop tomatoes and cook in  large kettle, uncovered, until soft, about 30 minutes. Strain them through a fine sieve, a food mill, or a tomato press, pressing through as much of the pulp as possible.  Return them to the kettle, add the remaining ingredients, and cook at a medium boil until thick (reduced by half) and smooth.  Immediately ladle the mixture into sterilized jars, allowing 1/2 inch of head room, seal and process in a boiling water bath for 10 minutes. makes 6 to 7 pints.

Note: Adding a cup of sugar to this originally unsweetened recepe will futher mellow the flavor and make it taste closer to the modern ides of ketchup.