Tomato Soup(Canning) - cooking recipe

Ingredients

1 peck tomatoes (15 lb.)
12 onions
1 bunch celery
4 Tbsp. salt
1/2 tsp. pepper
1 c. sugar
1 c. oleo or butter
3/4 c. cornstarch

Preparation

Cook the tomatoes and run them through a colander to remove seeds.
Pressure cook the onions and celery and puree them in blender.
Add to tomato juice and cook for 20 minutes.
Also to tomato juice, add salt, pepper, sugar and oleo.
Make a thickening paste with a little bit of water and cornstarch; add to tomato mixture and cook 10 more minutes.
Put in jars and seal. Makes about 6 quarts.