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Canned Tomato Soup

Ingredients
  • 8 quarts ripe tomatoes
  • 1 large bunch celery
  • 6 large onions
  • 1 bunch parsley
  • 1/2 cup butter
  • 3/4 to 1 cup flour
  • 1/2 to 1 cup sugar
  • 1/4 to 1/2 salt
  • 1/4 teaspoon cayenne
Instructions

Yield about: 9 quart jars. Wash and cut vegetables. Boil until very soft. Press through sieve, discard solid parts. Return strained vegetables to heat. In small saucepan melt buter, add flour, sugar, salt and cayenne; stir well. When blended, slowly mix with strained vegetables. Heat to boiling point and let cook until thickened, stirring frequently. Pour into hot sterlized jars and close immediately to seal. Note: Larger amounts of flour, sugar and salt yield a thicker, spicier soup. Use amounts to suit your tastes.

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