Home Canned Tomato Soup - cooking recipe

Ingredients

1 peck tomatoes (8 qt.)
6 onions
1 bunch celery
1 c. butter
1 c. flour
1 c. sugar
1/4 c. salt
1 tsp. pepper

Preparation

Wash tomatoes.
Cut out all the greenish-whitish core.
Do not peel!
Cook and run through sieve or food processor.
Cook onions and celery; put them through sieve.
Mix vegetables and return to stove.
Add sugar, salt and pepper.
When boiling, add butter and flour which have been rubbed together thoroughly.
Continue cooking a few minutes longer, until soup is slightly thickened. Stir often, so it doesn't stick or burn.
Pour into sterilized jars and seal.
Process 10 minutes at 10 pounds pressure in pressure canner.