Tomato Soup for Canning

14 quarts ripe tomatoes
7 medium onions
1 celery stalk
14 sprigs of parsley
3 bay leaves
14 Tbsp flour
14 Tbsp butter
3 Tbsp salt
6 Tbsp sugar
2 tsp pepper
(hint: 16 tablespoons=1 cup)

Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves, and add to tomatoes. Cook until celery is tender. Put through sieve (if you want to remove the tomato seeds) or blender. Rub flour and butter into smooth paste thinned with tomato juice. Add boiling soup, stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill jars to within one inch of top. Put on cap and screw firmly. Process in boiling water bath for 15 minutes for pints and 30 minutes for quarts.

Makes 10 pints.