This recipe comes to us from Dennis Dendinger.
½ bushel ripe tomatoes
1 bunch celery-sliced kind of thin
2 large onions- chopped
Boil together until everything is well cooked. Drain and take the juice, I use a Foley food mill.
Boil the juice and add:
1 cup sugar
½ cup butter
1 teaspoon salt
½ teaspoon pepper
Mix 1 cup cornstarch with water and stir in.
I get 8-12 quarts per batch. Season to taste. Every batch I have made has turned out well. I use the soup as soup or a base for casseroles or chili.
Optional: Can and seal.