Tomato Soup

← soups
From the kitchen of Dawn Corbin
Ingredients
1 peck tomatoes
5 celery stalks
3 large onions
5 sprigs of parsley
4 carrots
¼ tsp. celery salt
1½ Tbsp. salt
½ Tbsp. pepper
¼ c. sugar
1 c. corn starch or flour (mixed with some of the juice)
½ c. butter or margarine
Directions
Wash and cut up vegetables. Cook for 60-85 minutes. Put through food mill or food strainer such as the one that goes with the Kitchen Aide Mixer. Add dry ingredients to a small amount of the juice, mix with wire whip or blender. Combine with rest of vegetable juice. Add butter. Bring to boil. Put into canning jars. To process - 5 quarts (10 pints) process at 5 pounds pressure 10 minutes. Note: Put carrots, onions, and celery through food processor. Better flavor.