Homemade Tomato Soup - cooking recipe

Ingredients

5 quarts diced tomatoes (aka 1 peck or 1/2 bushel) or 1 package tomatoes (aka 1 peck or 1/2 bushel)
6 small onions
1 green pepper
1 bunch celery
5 whole cloves
1 cup sugar
1 cup flour
1/3 cup salt
1/2 cup butter, melted

Preparation

Quarter the tomatoes.
Dice the onions, green pepper and celery.
Place in a large canning kettle and cook until the vegetables are tender.
Run the mixture through a sieve and reheat the juice to a boil.
Mix the sugar, flour and salt together with the melted butter, mix well.
Add slowly to the boiling tomato mixture until thickened.
Pour into jars and seal with hot bath for 15 minutes.