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Home canned tomato soup


Home canned tomato soup: 

1 peck tomatoes    

1 bunch of celery 

6 medium onions.   

Cook until tender and run through a sieve.   Add to that:

3/4 cups of sugar, 

2 T salt,

1 tsp.  red pepper,

1/2 cup of flour  

1/2 cup of butter.  

Mix the ingrediens with the other and simmer until all is hot and pack in sterilized hot jars and put on lid.   Process in boiling water bath for twenty minutes.   Remove from canner and let jars seal. 

When ready to eat, heat, and serve. 

Recipe from Menno, SD

See recipe under the section:  Canning Tomatoes.