Tomato Soup(Canning)

1. 1

   Cook the tomatoes and run them through a colander to remove seeds.

2. 2

   Pressure cook the onions and celery and puree them in blender.

3. 3

   Add to tomato juice and cook for 20 minutes.

4. 4

   Also to tomato juice, add salt, pepper, sugar and oleo.

5. 5

   Make a thickening paste with a little bit of water and cornstarch; add to tomato mixture and cook 10 more minutes.

6. 6

   Put in jars and seal. Makes about 6 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.