Tomato Soup for Canning 2

1. 1

   This is the recipe as written.

2. 2

   8 qts ripe tomatoes; peel and put on to cook.

3. 3

   Add 6 small onions, 1 pepper green or red, 1 bunch celery not too large.

4. 4

   Cook all this together until tender then put through a hired girl.

5. 5

   Strain and use clear or thin juice for the soup, reserving the pulp part of the tomatoes for beef soup or stew or spaghetti then add 1 scant cup of sugar to juice and 1/4 cup salt and 1/2 cup butter.

6. 6

   Thicken this with 1 cup flour.

7. 7

   Put in jars and seal and cook 15 minutes in canning kettle.

* Per serving · 4 servings · Values may vary.

No additional tips available.