14 qts. ripe tomatoes (I use half plum tomatoes and half reg.)
7 med. size onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 Tb. flour
14 Tb. butter
3 Tb. salt
8 Tb. sugar
2 tsp. pepper
Scald tomatoes to remove skin. Cut up and place in large, heavy pot. (I use my pressure canner and it is full!) Chop onions, celery and parsley. Add to pot. Crumble bay leaves and add. Cook 'til celery is tender, stirring occasionally. (I let mine cook for a good 4 hours or more. That small amount of celery seems to take forever to get done.) Put thru food mill to remove seeds. Rub flour & butter into smooth paste thinned with some of the tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, pepper and sugar. Pureé soup in blender, being extrememly carefully as the soup is very hot. (Or you can run it through the food mill a second time if you'd rather not use the blender.) Fill jars to within 1" of top. Put on cap, screw band firmly tight.
Process in boiling water bath for 45 minutes.
Process in pressure canner for 15 minutes at 5-10 lbs. pressure or 0 minutes at 15 lbs. pressure.
Makes approx. 10 quarts (I usually get 11 or 12!)
Pairs Well With
With the tomatoes finally ripening, I'm getting geared up to make a batch or two of this to enjoy during the colder weather soon to come! This is by far the best tomato soup I have ever had!! The recipe came from a home canning cookbook so many years ago, but I can't recall which one!!