Canned Tomato Soup

Tomato Soup (Glenn Recipe)

14 quarts tomatoes

1 stalk celery plus enough onions to make 6 cups

14 sprigs parsley (or just sprinkle dry parsley over the tomatoes)

3 bay leaves

3 T canning salt

8 T sugar

1-2 tsp pepper

Wash, cut up tomatoes. (We cut off the stem end and then quarter
them.) Chop onions and celery. Add to tomatoes. Add parsley and bay
leaves. Cook until celery is tender.

Put through sieve. Put strained soup back in large pan.

Add salt, sugar, and pepper.  Bring to a boil.

Fill clean canning jars to within one inch of top. Wipe off rim of jars and put on cap and
screw band firmly tight.

Process at 12 1/2 pounds pressure (pints) for 15 minutes and (quarts) for 20 minutes. Makes about 7 quarts.

To serve:

For one quart of soup: make a roux of 1 to 1 1/2 tablespoons butter
and 1 to 1 1/2 tablespoons flour. Slowly whisk soup into roux. Heat
to desired temperature.