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Title: Tomato Soup Categories: Canning, Soup, Vegetables Yield: 1 Batch 14 qt Ripe tomatoes 7 md Onions 1 Stalk celery 14 Sprigs parsley 3 Bay leaves 14 tb Flour 14 tb Butter 3 tb Salt 8 tb Sugar 2 ts Pepper Wash; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through seive. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Pout on cap, screwing the band tight. Process in water bath 15 minutes. Source: Kerr Canning Book Posted to MM-Recipes Digest by |