Canned Tomato Soup

Summary
Prep time	1 hr
Cook time	~2-3 hrs
Source	Joan M. (via Elaine Hanson)
Yield / serves	~14 pints
Rating	Very good

Ingredients

• 1 pick tomatoes (~8 qts of puree)
• 12 onions
• 1 bunch celery

• 1 1/2 c sugar
• 1/4 c salt
• 1 t pepper
• 1/2 - 3/4 c flour (mixed with cold water to avoid clumps)

Preparation

Puree the tomatoes, onions and celery into a 4+ gallon stock pot. Bring to a boil and simmer for 1-2 hours, stirring occasionally. Remove from heat and strain back into a stock pot(s). Add the sugar, salt, pepper and flour mixture, and bring to a rolling boil, stirring frequently. Continue with a rolling boil for about 3-4 minutes.

Remove from heat and divide into canning jars--filling to the shoulder of each jar. When pressure cooker is ready, put on the rings and tighten to seal; but don't do this too soon so that they lids start popping before cooking. Cook in a pressure cooker for 8 minutes at 5 lbs pressure.