Tomato Soup for Canning

• 14 quarts tomatoes, quartered
• 7 medium onions
• 2 celery ribs
• 10 parsley sprigs
• 12-1 bunch fresh cilantro
• 3 bay leaves
• 14 tablespoons flour
• 14 tablespoons butter
• 3 -4 tablespoons noniodized salt
• 8 tablespoons sugar
• 2 teaspoons pepper

1. Add to quartered tomatoes, in a large stockpot, minced onions, celery, parsley and broken up bay leaves.
2. (I use the old food processor), cook until celery is tender.
3. Put mixture through sieve.
4. Rub flour and butter into a smooth paste thinned with the tomato juice.
5. Add to boiling soup, stir often to prevent scorching.
6. Add salt, sugar, pepper and lemon juice.
7. For smoother consistency run through sieve again, recommend esp.
8. if using Roma type tomatoes.
9. Fill clean jars to within 1 inch top of jar.
10. Put on cap and process in boiling hot water bath for 15 minutes.
11. Disclaimer- the USDA does not recommend using flour in canning recipes, use at your own risk, a delectable risk at that.

tomatoes, onions, celery, parsley, cilantro, bay leaves, flour, butter, noniodized salt, sugar, pepper

Taken from www.food.com/recipe/tomato-soup-for-canning-506988 (may not work)