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Canned Garden Tomato Soup
Boil tomatoes and run through the tomato milling machine. Add all ingredients (except butter sauce and brown sugar paste) to a large kettle. Bring to a boil, then turn down to a simmer and cook until the celery soft (about 15 minutes); then add butter sauce and brown sugar paste. To create the paste, mix sugar and flower together in a bowl and add enough of the hot soup to make a paste. Stir in the paste and butter sauce and bring soup to a boil until it thickens (10-15 minutes). Add a little water if soup is too thick. For a zingier soup, add the red pepper flakes; if the soup is too sweet, add a little more salt. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 lbs of pressure. Yield: 6-7 quarts, depending on size of tomatoes
Ingredients
36-40 ripe tomatoes
4-5 stalks celery & leaves, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
5 medium onions, chopped (Use a food processor to chop the celery, pepper, onions, if available.)
1 tablespoon dried parsley
5 garlic cloves, minced
3 whole cloves
1 bay leaf
8-10 whole peppercorns
1/4 teaspoon crushed red pepper flakes (optional)

BUTTER SAUCE
1/3 lb butter
1/4 cup salt, to taste

BROWN SUGAR PASTE
1/2 cup brown sugar
1 cup flour
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