| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Canning, Soup, Vegetables |
1 |
Batch |
INGREDIENTS
| 14 |
qt |
Ripe tomatoes |
| 7 |
md |
Onions |
| 1 |
|
Stalk celery |
| 14 |
|
Sprigs parsley |
| 3 |
|
Bay leaves |
| 14 |
tb |
Flour |
| 14 |
tb |
Butter |
| 3 |
tb |
Salt |
| 8 |
tb |
Sugar |
| 2 |
ts |
Pepper |
INSTRUCTIONS
Wash; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to
tomatoes; cook until celery is tender. Put through seive. Rub flour and
butter into smooth paste thinned with tomato juice. Add to boiling soup;
stir to prevent scorching. Add salt, sugar and pepper. For smoother
consistency put through sieve again. Fill clean jars to within one inch of
top of jar. Pout on cap, screwing the band tight. Process in water bath 15
minutes.
Source: Kerr Canning Book
Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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