- 60 mins
- 240 mins
Ingredients
- 7 medium sized onions, chopped
- 1 bunch celery, chopped
- 25 lbs fresh tomatoes or 16 quarts stewed tomatoes or 13 quarts of juice
- 1/2 cup sugar
- 3 Tbsp salt
- 4 tsp pepper
- 3 bay leaves
- 7 tsp dried parsley
- 1 cup + 6 Tbsp butter
- 1 cup + 6 Tbsp flour
Preparation
Step 1
1. Chop onion & celery. Place in large kettle w/ just enough water to keep them from burning. While this simmers, cut tomatoes (remove stems if not using strainer).
2. Add tomatoes to kettle, along with bay leaves and parsley & cook until tender.
3. When tender put through food sieve/strainer. (reserve & chill 2 cups for mixing with butter/flour)
4. Return to kettle.
5. Rub butter & flour into smooth paste thinned with the chilled two cups of reserved juice until dissolved (or blend together with small hand blender/mixer to avoid lumps of flour in the juice). Add butter/flour mixture to boiling soup. Stir well to prevent scorching. Add salt, sugar and pepper. For smoother consistency, put through sieve again.
6. Heat just until hot. (If it gets to a boil, it can make the flour lumpy). Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
7. Ladle into hot jars with 1" headspace. Put on lid, screw band firmly tight.
8. Process in pressure cooker/canner, 8-1/2 cups water for 22 quart canner, 10 pounds pressure, 45 minutes for pints or 55 minutes for quarts.
9. Remove from pressure cooker/canner.
10. Allow to set until sealed (approx. 12 hours)
Yield: approximately 14 quarts