Ripe Tomato Sauce (for Pork)

4 quarts tomatoes, peeled and cut up
8 cups sugar
2 cups vinegar
4 cups chopped onions
1/2 tsp. salt
4 sticks cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ground cloves
pepper to taste

Combine all ingredients in large preserving kettle or heavy boiler (8 to 10-quart) Cook slowly over medium heat, stirring quite often to prevent sticking. Cook until fairly thick and dark brown, about 1 hour: Store in regular canning jars- any size. Top with hot melted paraffin 1/4 inch deep and seal tightly. Of course you may cook 1/2 to 1/4 this recipe if you just want a small amount.