- 16 lbs tomatoes, cleaned, cored and cut up
- 1 bunch celery, with leaves, cleaned
- 2 large green peppers, cleaned, seeds removed, and cut into chunks
- 6 large onions, peeled and cut into chunks
- 1 T parsley
- 8 quart or 16 pint, cleaned and sterilized jars with lids and rings
- 1 C flour
- 1 C butter
- 1/2 C sugar
- 1/4 C salt
Process vegetables in a large food processor until pureed. Transfer to large canning pot and cook until brought to a boil, stirring occasionally to prevent sticking. Strain cooked vegetables through a cone canning strainer, pressing all juice out with the wooden cone press. Scrape the pulp from the outside of the cone into the juice, discard the pulp from inside the cone. Transfer the juice to a clean canning pot, reserving about 2 cups for thickening. Add 1 cup butter to the pot. In a large food processor, combine the thickening ingredients with the reserved juice and process until blended thoroughly. Add to pot and bring to a boil, stirring often to prevent sticking.
Ladle soup into jars and seal, making sure to clean mouth of jar before putting lid on. Process using the water bath method – 15 minutes for pints or 30 minutes for quarts. Jars are sealed when button on top of lid pops. Makes 8 quarts or 16 pints.