Spaghetti Soup To Can - cooking recipe

Ingredients

1 basket tomatoes or 10 qt. canned tomatoes
3 lb. spaghetti
4 lb. hamburger
3 stalks celery
1 qt. shredded carrots
4 onions
1 lb. butter
3 lb. dried Great Northern beans
salt to taste
brown sugar to taste

Preparation

Make tomatoes to juice.
Cook the spaghetti.
Melt butter and fry onion in it, then add hamburger.
Chop celery fine and cook; also cook the carrots.
Soak beans overnight and cook until almost soft.
Mix this all together.
Put into jars and cold pack for 2 hours.
Makes approximately 35 quarts.