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TOMATO SOUP FOR CANNING Recipe
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Ingredients
1/2 bushel of tomatoes
12 onions
1 bunch celery
4 green peppers
14 bay leaves
14 sprigs parsley
1/4 cup salt
2 cups brown sugar
1/2 cup butter
2 cups flour
Directions
Skin tomatoes in boiling water. Chop up all other vegetables and cook in a large pot with bay leaves and parsley. In a bowl, mix together salt, brown sugar, melted butter and flour. Mix into tomato mixture. Soup can be blended or run through a Victorio strainer. Carefully pour soup into sterilized canning jars. Boil jars in canner for a 20 minute water bath or in a pressure cooker at 5 lb. for 10 minutes.
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