| TOMATO SOUP (FOR CANNING) | |
|
3 1/2 to 4 qt. tomatoes, cut in wedges
3 1/2 sprigs parsley or 1 tbsp. dehydrated flakes 1 1/2 onions, sliced or chopped 1 tbsp. salt 2 1/2 tbsp. sugar 3 1/2 tbsp. butter 2 1/2 tbsp. flour 1/2 tsp. pepper
Boil
tomatoes (skin and all, in wedges), parsley and onions; strain through a
colander. Add remaining ingredients, making a paste with a little of
the juice and cook until creamy.Ladle juice into jars, wipe rim clean and seal with hot lids. Process 20 minutes at 10 pounds pressure in pressure cooker.
Makes approximately 7 pints.  | |
Monday, June 2, 2014
Tomato Soup for Canning
