Tomato Soup (Canned) - cooking recipe

Ingredients

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

Preparation

Wash and cut up tomatoes. Chop onions, celery, parsley and bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into a smooth paste, thinned with tomato juice. Add to boiling soup. Stir to prevent scorching. Add salt, sugar and pepper. For smooth consistency, put through sieve again. Fill jars to within 1-inch of top of jar. Put on cap and screw band firmly. Process in water bath 15 minutes.