Mountain Breeze Tomato Soup

Ingredients

• 22 lbs tomatoes
• 1 bunch celery
• 10 medium onions
• 1 1/2 cups brown sugar
• 1/4 cup coarse salt
• 1 lb butter (not margarine)
• 2 cups flour
• 1 tablespoon white pepper
• 1 tablespoon garlic powder

Directions

1. 1

   Cook tomatoes, celery and onions for 2 or 3 hours until soft enough to be pressed through a cone sieve.

2. 2

   Add sugar, salt and butter.

3. 3

   Using a couple cups of soup mixture, stir into flour to make paste.

4. 4

   Add paste and seaoning back to mixture.

5. 5

   Bring to a boil, stirring often.

6. 6

   Ladle into sterile quart jars; cap and seal; water bath for 20 minutes.