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Note: If you want to can this youll also need sterilized canning jars with lids and rings.
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This recipe makes about 16 pints.
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Prepare the tomatoes by blanching them in a pot of boiling water.
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Place them into the pot of boiling water for 30-45 seconds, remove them quickly and peel the skin off.
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Remove the cores.
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Place the tomatoes into a large stock pot together with the onions, celery, garlic, parsley and salt.
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Bring to a simmer and cook for 1/2 hour until the vegetables are tender.
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Remove from heat, and blend or process the mixture in batches.
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Do this in a blender (dont fill the canister too full if you do) or with an immersion blender.
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Use a strainer to remove the pulp and seeds, or use some other method to result in the consistency of soup that you desire.
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Transfer soup back to the stock pot over medium heat.
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Add butter and pepper.
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Taste and add up to the listed amount of table salt, only if needed.
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In a small bowl, stir together the sugar and flour or cornstarch.
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Once the soup is simmering whisk the sugar mixture into the tomato soup and simmer 45 minutes.
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Ladle the mixture into hot, sterilized canning jars and quickly seal with lids and rings according to standard safe canning practices.
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Pressure can for 25 minutes at 12 pounds or process in a boiling water bath for 90 minutes.
