Tomato Soup To Can
Source of Recipe
from the cookbook, "Four Seasons Cookbook"
Recipe Introduction
List of Ingredients
6 onions, chopped
1 bunch celery, chopped
8 qt. Tomatoes, quartered
1 cup sugar
1/2 cup salt
1 cup butter
1 cup flour
Recipe
Cook onions in a little water. Wash and add chopped celery and tomatoes, cook until tender. Put through a sieve. Return juice to kettle. Add sugar and salt. Cream butter and flour, add to juice. Blend well and simmer until slightly thickened. Cook as long as you would for gravy. Put soup into jars and seal. Cold pack for 30 minutes. When serving, put into sauce pan and add 2 pinches baking soda. Heat slightly, stirring in an equal amount of milk.
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