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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 14 qt. ripe tomatoes
- 7 medium size onions
- 1 stalk celery
- 14 sprigs parsley
- 3 bay leaves
- 14 Tbsp. flour
- 14 Tbsp. butter
- 3 Tbsp. salt
- 1/2 c. sugar
- 2 tsp. pepper
Method
- Wash and cut up tomatoes.
- Chop onions, celery, parsley and bay leaves.
- Add to tomatoes and cook until celery is tender.
- Put through a sieve.
- Rub flour and butter into a smooth paste, thinned with some tomato juice.
- Add to the boiling soup and stir to prevent scorching.
- Add salt, pepper and sugar.
- Fill jars and put on sterilized caps and seal.
- Process in water bath 15 minutes. Carrots and zucchini may be added if desired.
- (Two teaspoons vinegar should be added to each jar if processing by water bath.)
