LOCATION: Recipes >> Preserving >> Canned Tomato Soup
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Canned Tomato Soup
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Yield about: 9 quart jars
8 quarts ripe tomatoes
1 large bunch celery
6 large onions
1 bunch parsley
1/2 cup butter
3/ 4 - 1 cup flour
1/2 - 1 cup sugar
1/4 - 1/2 salt
1/4 tsp. cayenne
Wash and cut vegetables. Boil until very soft. Press through sieve,
discard solid parts. Return strained vegetables to heat. In small
saucepan melt buter, add flour, sugar, salt and cayenne; stir well.
When blended, slowly mix with strained vegetables. Heat to boiling
point and let cook until thickened, stirring frequently. Pour into
hot sterlized jars and close immediately to seal.
Note: Larger amounts of flour, sugar and salt yield a thicker,
spicier soup. Use amounts to suit your tastes.
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