Atlanta Daily World

Ever have trouble getting the cookout hamburger exactly the right size? Well, next time, place one of those wide mouth jar cap bands flat on a plate, put a wad of hamburger in center of band and pat it flat. Then, your burgers will fit an averaged sized bun. But it takes more than shape and size to make a hamburger taste just right—for that you need good ketchup. We like ours on the hot side. If you prefer yours mild, leave out the hot pepper when you use this easy recipe. If your tomatoes are red-ripe with no green spots, the ketchup will be picture pretty.

4 quarts (about 8 pounds) tomatoes
1 pod red cayenne pepper
1 cup chopped onion
1 cup sugar
1 tablespoon salt
2 tablespoons pickling spice (tied in piece of cloth)
1 tablespoon paprika
1 cup vinegar

Wash and drain tomatoes before coring and chopping. Chop pepper; discard seed. Cook tomatoes, pepper and onion until soft. Drain off juice (good to drink). Press vegetables through fine sieve to remove skins and seed. Mix all ingredients except vinegar and boil until very thick. Add vinegar and boil 5 to 10 minutes or until as thick as wanted. Taste and add more salt if wanted. Pour boiling hot ketchup to within 1/4 inch of top of pint fruit jar. Put lid on jar; screw band tight.