8 quart chopped tomatoes (generous)
1 whole stalk of celery
1 cup flour
1 cup sugar
1/4 cup salt
1 cup melted butter
Cook tomatoes until soft and put through food mill. Cook celery and onions and puree in blender, then put through food mill. Stir together tomatoes, onions, and celery in large pot and bring to boil. Stir together flour, sugar and salt. Add a little tomato mixture and stir well. Blend in butter. Combine everything in large pot. Cook for a few additional minutes until blended well. Ladle into jars and can for 20 minutes. Makes about 16 pint.
To serve: Heat soup in pan until hot. Add a pinch of baking soda. Add 1 pint of milk for each quart of soup. Heat well. Serve!
Note: This recipe would not be approved by the "experts" because the butter may lower the acid level. Our family has enjoyed this recipe for over thirty years and we love it! But you may want to pressure can. Use this recipe at your own risk.