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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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