Bonnie's Home Canned Tomato Soup

Bonnie Winward

1/2 bushel of tomatoes
6 medium onions
3 red peppers
1/2 cup salt
1 bunch celery
3 green peppers
2 cups of sugar
3 cubes of butter
pepper to taste

Blend tomatoes and put through a colander to remove seeds and skins. Pulverize celery, onions and peppers in blender (add a little tomato juice to help it mix well). Add pulverized vegetables to tomato juice in large kettle. Add sugar, salt, pepper and butter and heat thoroughly. Put into quart bottles and seal lids in cold pack canner. Process for 45 minutes.

(Makes about 18 quarts.)