Spring is here and soon we will be wondering what to do with all our beautiful bounty from the garden. Can it up! Summer won't last forever, but the taste of summer can carry us through another winter.

Tomato Soup For Canning 
  
Ingredients
1/2 bushel tomatoes (bushel=50lb.)
7 large onions
12 sprigs parsley
12 bay leaves
12 tsp. salt
1 Tbsp. pepper
1/2 lb. butter or margarine
1 1/2 cup sugar
1 1/2 cup flour
Directions
Wash and clean tomatoes; cut out stems and any bad parts. Cut in halves or quarters and add onions, parsley, and bay leaves; cook 2 hours and strain. Heat together and blend well the salt, pepper, butter, sugar, and flour; add tomato mixture and simmer 1/2 hour. Pour into sterilized jars and process 45 minutes in water bath or 5 minutes in pressure cooker at 15 pounds pressure. Makes 7 quarts or more if tomatoes are juicy.