Tomato Soup - cooking recipe

Ingredients

1 peck tomatoes, unpeeled
6 small onions
2 stalks celery
1/2 c. flour
1/2 c. sugar
1/4 c. salt
1/2 c. evaporated milk

Preparation

Cut out core of tomatoes and cut in chunks.
Put in dishpan. Combine ingredients.
Cook for 15 minutes, or until cooked up good. Remove from stove.
Run through blender.
Run through colander and remove seeds and chunks; set aside.
Put juice back on stove.
Add mixture, stirring constantly (sticks easily).
Get hot and put in jars.
Pressure 10 minutes at 5 pounds pressure.
Makes 6 quarts.