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.

• Send to a Friend!

Posted by Jess

Wow what good recipes that I can't wait to try. I have printed them off all ready. Thank you so much for posting them

• Permanent Link