Tomato Soup To Can - cooking recipe

Ingredients

3 gal. blended, cooked tomatoes
14 stems celery
14 sprigs parsley
12 bay leaves
8 medium size onions
20 whole cloves
1 1/4 c. flour
1 1/2 c. sugar
1 tsp. pepper
3 Tbsp. salt
1/4 lb. butter

Preparation

Cook tomatoes, onions, celery and parsley together until soft. Also cook the bay leaves and cloves in this mixture.
Strain. Mix flour, sugar, salt and pepper with 2 cups water to form a paste.
Add flour paste to tomato mixture.
Bring to a boil and add butter.
Pour into jars and seal.