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| Homemade Tomato Soup
7 quarts of tomatoes, chopped
4 cups of chopped celery, about 7 stalks
3 cups of chopped onions
1 small or 1/2 large green pepper, chopped use more if you like peppers
7 cloves garlic or 3 large elephant garlic cloves, chopped
7 sprigs fresh parsley, chopped, or 3 tablespoons of dried parsley
6 bay leaves or 1/2 teaspoon of ground bay leaf
5 whole cloves or 1/4 teaspoon of ground cloves
4 tablespoons of salt
1 cup of very hot water
3/4 cup of butter or margarine
1 1/2 cups of flour
1 1/2 cups of sugar
2 tablespoons of paprika
3 tablespoons of lemon juice
Combine first 8 ingredients in large kettle over low fire and cook till all vegetables are tender (about 30 minutes). Remove from fire and put through sieve or food mill. Return to kettle to bring up to a boil.
Meanwhile melt butter in hot water, add sugar, flour, salt and paprika. Beat into a paste, add slowly to kettle, stirring to blend. Add lemon juice and stir all until blended.
Bring up to a bubble, lower heat and ladle into hot sterilized pint jars, adjust 2 piece lids and process in pressure canner for 60 minutes at 10 pounds pressure. Adjust pressure for altitude if necessary.
To serve, add equal amount of water or milk.
This recipe yields 16 to 17 pints.
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