| | Directions | | Wash, scaled and chop tomatoes. Chop onions, celery, parsley, and bay leaves. Combined chopped vegetables with tomatoes in a large stock pot and cook until celery is tender. Put through sieve and return to stock pot and bring to a boil over medium heat. Mix butter and flour into a smooth paste thinned with tomato juice and add to boiling soup in stock pot, stir to prevent scorching. Add salt, sugar, and pepper. For smoother consistency put through sieve again. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place in a hot water bath and process for 45 minutes. Remove from hot water using a jar lifter and place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. +++Yields 10 pints.+++ |
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| Ingredients | | - |  | 1 Bushel Tomatoes (wash, scald, and chop) |
| - | | 7 sweet Onions (wash and chop) (Medium) |
| - | | 1 stalk Celery (wash and chop) |
| - | | 14 sprigs Parsley (wash and chop) |
| - | | 3 Bay Leaves (wash and chop) |
| - | | 14 tablespoons Flour |
| - | | 14 tablespoons butter |
| - | | 3 tablespoons salt |
| - | | 8 tablespoons sugar |
| - | | 2 teaspoons pepper |
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