Mom's Tomato Soup - Canning Recipe

1/2 bushel tomatoes (5 gal. bucket full), blanch and run though Victorio Strainer or food mill to remove peels and seeds  

8 medium onions, diced

6 ribs celery (or more-to taste), chopped

1 bunch parsley, chopped

4 T. salt

8 T. sugar

Boil until onions and celery are tender.

In separate pan melt: 1 pound butter (can use less) and add 1 cup flour.  Then add above mixture and boil for 15 minutes.  Put in hot quart bottles and pressure cook for 30 minutes.