Sherry’s Tomato Soup - Canning Recipe

1/2 bushel tomatoes – peeled & cut in large chunks
2 stalks of celery – chopped
5 onions – chopped
3 green peppers – chopped
6 cups thin sliced carrots

Cook until tender and
Add:

1 cup sugar
½ cup canning salt
1/3 cup vinegar
1 cube margarine
pepper to taste


Bring to boil – put in bottles
Coldpack quarts for 20 min.
Makes 15 quarts.

Add to single bottles when serving
- browned hamburger or stew meat
- soy sauce
- oregano
- basil
- parsley