Tomato Soup

Recipe Ingredients

7		Tomatoes - chopped
4 cups	440g / 15oz	Chopped celery - (abt 7 stalks)
3 cups	187g / 6.6oz	Chopped onions
1 cup	146g / 5.1oz	Or 1/2 large green pepper - chopped (small)
		(use more if you like peppers)
7		Garlic or 3 large elephant garlic cloves - chopped
7 sections		Fresh parsley - chopped
		(or 3 tbspns dried parsley)
6		Bay leaves
		(or 1/2 tspn ground bay leaf)
5		Whole cloves
		(or 1/4 tspn ground cloves)
4 tablespoons	60ml	Salt
1 cup	237ml	Very hot water
3/4 cup	148g / 5.2oz	Butter or margarine
1 1/2 cups	93g / 3.3oz	Flour
1 1/2 cups	297g / 10oz	Sugar
2 tablespoons	30ml	Paprika
3 tablespoons	45ml	Lemon juice

Recipe Instructions

Combine first 8 ingredients in large kettle over low fire and cook till all vegetables are tender (about 30 minutes). Remove from fire and put through sieve or food mill. Return to kettle to bring up to a boil.

Meanwhile melt butter in hot water, add sugar, flour, salt and paprika. Beat into a paste, add slowly to kettle, stirring to blend. Add lemon juice and stir all until blended.

Bring up to a bubble, lower heat and ladle into hot sterilized pint jars, adjust 2 piece lids and process in pressure canner for 60 minutes at 10 pounds pressure. Adjust pressure for altitude if necessary.

To serve, add equal amount of water or milk.

This recipe yields 16 to 17 pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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