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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 15 |
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An old recipe for tomato soup. For canning, check the Ball canning book for more up to date times for canning. Looks good although it called for 1/2 cup salt, I changed to 3 tablespoons because that seemed excessive to me. Feel free to add more if you wish. Ingredients:
4 lbs tomatoes |
8 onions |
14 stalks celery |
3 bay leaves |
2 cups water |
1/2 lb butter |
3 tablespoons salt, canning |
1 cup sugar |
1 1/2 cups flour |
Directions:
1. Cook all vegetables together.
2. When done, sieve until like a smooth paste.
3. Add remaining ingredients and cook until thick.
4. Seal in glass jars while hot.
5. I would process in pressure cooker myself for about 90 minutes.
6. I'm guessing this to be safe however, it may be less time.
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