Fresh Tomato Soup - cooking recipe

Ingredients

14 qt. ripe tomatoes
7 medium size onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 Tbsp. flour
14 Tbsp. butter
3 Tbsp. salt
1/2 c. sugar
2 tsp. pepper

Preparation

Wash and cut up tomatoes.
Chop onions, celery, parsley and bay leaves.
Add to tomatoes and cook until celery is tender.
Put through a sieve.
Rub flour and butter into a smooth paste, thinned with some tomato juice.
Add to the boiling soup and stir to prevent scorching.
Add salt, pepper and sugar.
Fill jars and put on sterilized caps and seal.
Process in water bath 15 minutes. Carrots and zucchini may be added if desired.
(Two teaspoons vinegar should be added to each jar if processing by water bath.)