Tomato Soup for Canning

4 quarts of tomatoes, peeled and chopped
3 stalks celery, chopped
6 medium onions, chopped
1 cup flour
2 sticks salted butter
Canning salt for jars

Melt butter in large saucepot. Add celery and onions; sauté until golden but not brown. Add flour and cook until flour is golden brown. Add chopped tomatoes to saucepot and cook down until they release their juice and mixture is of soup consistency.

Ladle soup into hot pint jars with ¼ teaspoon canning salt in each jar. Pressure can pints at 5 pounds pressure for 5 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user CHRISTINEW1984.