| | Directions | | Skin tomatoes in boiling water. Chop up all other vegetables and cook in a large pot with bay leaves and parsley. In a bowl, mix together salt, brown sugar, melted butter and flour. Mix into tomato mixture. Soup can be blended or run through a Victorio strainer. Carefully pour soup into sterilized canning jars. Boil jars in canner for a 20 minute water bath or in a pressure cooker at 5 lb. for 10 minutes. |
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| Ingredients | | - |  | 1/2 bushel of tomatoes |
| - | | 12 onions |
| - | | 1 bunch celery |
| - | | 4 green peppers |
| - | | 14 bay leaves |
| - | | 14 sprigs parsley |
| - | | 1/4 cup salt |
| - | | 2 cups brown sugar |
| - | | 1/2 cup butter |
| - | | 2 cups flour |
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