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TOMATO SOUP FOR CANNING Recipe

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
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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