TOMATO SOUP (TO CAN)

3 gallons Chopped tomatoes                                  1-1/4 cups flour
14 stems celery                                                       1-1/2 cups sugar
14 sprigs parsley                                                     1 tsp pepper
12 bay leaves                                                          3 tbsp salt
8 medium onions                                                    1/4 lb butter
20 whole cloves (optional)

Cook tomatoes, onions, celery and parsley together. Strain. Mix flour, sugar, salt and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.
Makes approximately 8 quarts.

(From: Mennonite Community Cookbook)