Tomato Soup - cooking recipe

Ingredients

2 gal. tomatoes
1 Tbsp. celery seed
4 large onions, chopped
1 c. cornstarch
2 c. sugar
1/2 tsp. pepper
1/4 c. salt
1/2 lb. margarine

Preparation

Run the tomatoes through food press after cooking. Blend onions and celery seed with a little juice.
Dissolve the cornstarch in some juice.
Pour all ingredients into a huge pot. Add the sugar, pepper, salt and margarine.
Cook until thick. Stir well.
Process in hot water bath for 20 minutes.
Yields 12 to 14 pints.