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"The belly rules the mind."--Spanish Proverb

Tomato Soup to Can Recipe

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This recipe for Tomato Soup to Can is from The Massey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 gals. tomatoes
1 bunch celery (2 C.)
3 medium onions (3 C.)
1 1/3 C. flour
1 stick butter
1 C. sugar (or to liking)
1 tsp. pepper
3 T. salt
Directions:
Directions:
Cook tomatoes until tender. Cook onion and celery together in small amount of water. When cool, put in blender and puree. Put through colander. Put in large kettle on the stove. Add other ingredients. Add butter. Stir until melted. Keep simmering while filling jars and seal. Pressure 10 minutes at 5 pounds of pressure. (I blend my flour about 1/3 cup at a time with some tomato juice. It keeps it from causing lumps.) Makes 7 to 8 quarts.

 

 

 

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