Garden Tomato Soup-Canning

• 36 -40 ripe tomatoes (skins removed and quartered)
• 4 -5 stalks celery & leaves, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 5 medium onions, chopped (If you have a food processor, use it to chop the celery, pepper, onions)
• 1 tablespoon dried parsley
• 5 garlic cloves, minced
• 3 whole cloves
• 1 bay leaf
• 8 -10 whole peppercorns
• 1/4 teaspoon crushed red pepper flakes (optional)
• BUTTER SAUCE
• 1/3 lb butter
• 1/4 cup salt, to taste
• BROWN SUGAR PASTE
• 1/2 cup brown sugar
• 1 cup flour

1. Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
2. Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
3. If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
4. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
5. Yield: 6-7 quarts, depending on size of tomatoes.

tomatoes, stalks celery, green pepper, red pepper, onions, parsley, garlic, cloves, bay leaf, peppercorns, red pepper, butter sauce, butter, salt, brown sugar, brown sugar, flour

Taken from www.food.com/recipe/garden-tomato-soup-canning-137949 (may not work)