Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1 peck (15 pounds) tomatoes
- 2 peppers
- 5 Tablespoons sugar
- 4 medium onions
- 7 stalks celery
- 1-1/2 Tablespoon canning salt
From: Ronald Klumb, of West Bend, WI
Makes: 16 pints
Chop onions, celery and peppers very fine.
Put tomatoes in hot water and peel, then cut into small pieces.
Combine tomatoes, peppers, onions and celery in a large kettle and cook until well cooked through.
Use a potato masher to mash mixture.
Add the sugar and salt.
While very hot, put the soup into hot jars and seal.
Variation:
For a cream style soup, skip the peeling and after well cooked put through a food mill. Heat again and after very hot add slowly 1/2 cup flour mixed well with water, then stirring well as you add it with the salt and sugar.
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