Natural Tomato Soup

 By Elizabeth at OhioThoughts Blog

Ingredients

8 quarts tomatoes

3 to 4 large onions

2 - 3 green or red bell peppers

3 stalks celery

2 -3 jalapeños

1 bunch parsley

2 to 3 bay leaves

1 quart water

1 cup sugar

½ cup salt

Directions

Wash all vegetables and remove rotted or blemished areas.  Chop all vegetables, remove seeds from peppers, quarter tomatoes and place in a large pot or kettle.  

Add parsley and bay leaves.  Add water to keep the vegetables from burning on the bottom.  

Cook on low to medium low heat for about 2 - 4 hours or until tender.

Remove from heat and cool slightly.  

Run all through a food mill or strainer, getting all the juice and meat out of the mash.  Return juice to the large pot and heat.  Add sugar and salt.  

Let simmer, (do not boil), while getting your canning jars ready.

Fill hot sterilized pint jars with hot soup, leaving a 1 inch head space.  Wipe rims and attached 2 piece lid.

Pressure can pints for 20 minutes at 10 pounds of pressure.

Allow to cool for 24 hours without disturbing.  Check for seals, wash the outside of the jars, label and store in a cool dark location.

*See more recipes and DIY projects from Elizabeth at OhioThoughtsblog.blogspot.com