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“When you have a ton of tomatoes and want that goodness into jars for a dark, cold winter”
1hr 25mins
8 Quarts

Ingredients Nutrition


  1. Add to quartered tomatoes, in a large stockpot, minced onions, celery, parsley and broken up bay leaves. (I use the old food processor), cook until celery is tender.
  2. Put mixture through sieve.
  3. Rub flour and butter into a smooth paste thinned with the tomato juice. Add to boiling soup, stir often to prevent scorching.
  4. Add salt, sugar, pepper and lemon juice.
  5. For smoother consistency run through sieve again, recommend esp. if using Roma type tomatoes.
  6. Fill clean jars to within 1 inch top of jar. Put on cap and process in boiling hot water bath for 15 minutes.
  7. Disclaimer- the USDA does not recommend using flour in canning recipes, use at your own risk, a delectable risk at that.

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