Tomato Soup - Canning Recipe - cooking recipe

Ingredients

4 quarts cored, peeled and chopped ripe tomatoes
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 1/2 cups sliced carrots
2 teaspoons salt
1 teaspoon dried basil or 2 teaspoons fresh basil
1 bay leaf

Preparation

In a large pot cook tomatoes until soft.
Press through a food mill.
In a saucepan combine all of the other veg and add enough water to just cover.
Cook to tender, drain and put veg thru a food mill.
Now combine the two puree's and add salt and herbs.
Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
Remove bay leaf.
Ladle into clean hot jars leaving 1/2 inch head space.
Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.