Tomato Soup For Canning

Ingredients

• 1/2 bushel tomatoes (bushel=50lb.)
• 7 large onions
• 12 sprigs parsley
• 12 bay leaves
• 12 tsp. salt
• 1 Tbsp. pepper
• 1/2 lb. butter or margarine
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• 1 1/2 cup sugar
• 1 1/2 cup flour

Directions

Wash and clean tomatoes; cut out stems and any bad parts. Cut in halves or quarters and add onions, parsley, and bay leaves; cook 2 hours and strain. Heat together and blend well the salt, pepper, butter, sugar, and flour; add tomato mixture and simmer 1/2 hour. Pour into sterilized jars and process 45 minutes in water bath or 5 minutes in pressure cooker at 15 pounds pressure. Makes 7 quarts or more if tomatoes are juicy.

By Robin from Washington, IA