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Tomato Soup For Canning


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


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

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