Tomato Soup (for canning)

8 Quarts raw tomatoes - quartered. Cook until tender (20 minutes) and put through a sieve.

In a separate pan add next 5 ingredients with a little water and cook until tender.

6 small or 3 medium onions

1 red or green bell pepper chopped

1 small bunch of celery- chopped (3-4 stalks)

1 bay leaf 

1 clove garlic

Put through a sieve.

Cut together 1 cup flour and 1/2 cup butter. Add 1 scant c. sugar and 3-4 TB salt. Mix well.

Put a little of the tomato juice with the sugar mixture to dissolve, then add all sifted ingredients together and stir constantly to thicken and avoid scorching.

To process: Pour tomato mixture into 7 quart jars with lids and rings. Pressure at 13 lbs. for 15 minutes. When opening bottles to eat, boil about 5 minutes. Do not add liquid.