“My second soup for canning recipe. This one is from Libbie, via Mrs Carl Sporleder. It is a very old recipe and I am writing the recipe as written. I am guessing at the amount this makes. Always follow the Ball canning book directions. This is an interesting recipe to read just by itself for how they did things back then.”
8 quarts

Ingredients Nutrition


  1. This is the recipe as written.
  2. 8 qts ripe tomatoes; peel and put on to cook.
  3. Add 6 small onions, 1 pepper green or red, 1 bunch celery not too large.
  4. Cook all this together until tender then put through a hired girl.
  5. Strain and use clear or thin juice for the soup, reserving the pulp part of the tomatoes for beef soup or stew or spaghetti then add 1 scant cup of sugar to juice and 1/4 cup salt and 1/2 cup butter.
  6. Thicken this with 1 cup flour.
  7. Put in jars and seal and cook 15 minutes in canning kettle.

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