Tomato Soup to be Canned

This recipe is from Anne Pringle Buss. It was in an old canning book of 
her mother's.

14 quarts tomatoes 
7 medium onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 TBSP butter
14 TBSP flour
4 TBSP salt
8 TBSP sugar
2 tsp pepper. (I omit)


Wash, cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to 
tomatoes, cook until celery is soft. Put through sieve. Rub butter and flour 
to make a smooth paste. Add to boiling soup, stir to prevent burning. Add 
salt, sugar, and pepper. For smoother consistency, put through sieve 
again. Fill clean jars to 1/2 inch of top. Put on lids, screw band tight. 
Process in water bath 15 minutes.