Canned tomato soup
8 qts tomatoes blended
1 bunch celery and 6 large onions minced
1 c sugar OR br sugar
3 TB salt
1 1/2 TB pepper
1/4 c dried basil
1 c butter
1 c flour
Blend tomatoes. saute onions and celery. Reserve 4 c tomatoe puree. Simmer tomatoes with sugar,salt, pepper and basil for 1 hour. Cream butter and flour with hand mixer. Mix in cold tomatoe reserve with mixer pulsing. SLOWLY add to the simmering tomatoe mix whisking as you pour. If lumpy reblend.
Put in jars. Canner at 10 lbs for 10 minutes.
Makes 20 pints.
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