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Canned Tomato Soup - Recipe courtesy of Mrs. J. Braun, Meadows, MB
1 - 11 quart basket ripe tomatoes
4 large onions, cut up fine
1 head celery, chopped
1 bunch parsley tied with string
Put above ingredients into a large kettle and boil 1 hour or until all vegetables are tender. Remove parsley and discard, then put vegetables through a sieve. Then put juice back into kettle and add:
2 tbsp. salt
1/4 tsp. cayenne pepper
1/2 cup butter or margarine
1 cup white sugar
1/2 cup cornstarch
Cook until it boils down a a little and is thick, watching very close so it doesn't burn. Put into pint jars. This makes 9 pints. Very good for borscht or a substitute for tomato soup for Chili-Con-Carne. (I also processed in canner for 10 minutes).
