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Tomato Soup (Canned) Recipe

Ingredients
  • 10 quarts quartered tomatoes
  • 4 onions (whole)
  • 1 bunch celery (leaves and all)
  • 1/4 cup salt
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 1/2 cup flour
Directions
Cook tomatoes, onions and celery for 45 minutes.

Lift out celery and onions and strain through Foley mill. Stir salt, sugar, butter and flour into a paste. Add to tomato pulp and cook 10 minutes.

Put hot into jars. Seal.

NOTE: Do not peel tomatoes.

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