Tomato Soup Base
|Tomatoes||14 Quart, peeled and chopped|
|Onions||7 Medium, chopped|
|Stalk celery||1 , chopped|
|Parsley sprigs||14 , chopped|
|Butter/Margarine||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|All purpose flour||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pepper white||2 Teaspoon|
Combine tomatoes, onion, celery, parsley, and bay leaves in a large kettle; bring to a boil over medium heat.
Reduce heat to low, and simmer 15 to 20 minutes or until celery is tender.
Put vegetable mixture through a food mill, reserving juice.
Melt butter in a large Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved juice; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in sugar, salt, and pepper.
Pour hot tomato soup into hot jars, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 15 minutes.