1/2 bushel tomatoes (4 gallons)
1/2 bunch celery
sprig of fresh basil
1 pound margarine
5 T. salt
1 c. sugar
10 T. cornstarch
Cook tomatoes, onions, celery, and basil in a large soup pot until
vegetables are soft. Put through a foodmill to remove seeds and
skins. Return to pot, bring to a boil. Add margarine, salt, sugar,
cornstarch and enough water to make a paste.
After adding above ingredients, continue cooking 1/2 hour. Bring
to a boil. Pour hot soup into hot jars. Add 2-t. lemon juice for
each qt. jar. Process in boiling water bath 45 minutes for qts. If
you use a pressure canner, 15 minutes at 10 pounds pressure for
pints, and 20 minutes at 10 pounds pressure for quarts.