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I have canned this tomato soup for years. It is easy to make and has great
flavor.
Tomato Soup
1/2 bushel ripe tomatoes
1 bunch celery-sliced kind of thin
2 large onions- chopped
Boil together until everything is well cooked. Drain and take the juice, I
use a Foley food mill.
Boil the juice and add
1 C. sugar
1/2 C. butter
1 t. salt
1/2 t. pepper
Mix 1 C. cornstarch with water and stir in.
I get 8-12 quarts per batch. Season to taste. Every batch I have made has
turned out well. I use the soup as soup or a base for casseroles or chili.
Can and seal.
Cheryl Dendinger
North Coast Celiac Support Team
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