Serves: 5
Total Calories: 405
Yield: 12 jars

1 peck or 15 pounds ripe tomatoes
4 onions, chopped
6 to 8 whole cloves
4 teaspoons celery salt
3 bay leaves
1 cup margarine
1 1/4 cups all-purpose flour
1 cup sugar
7 teaspoons salt
1 teaspoon pepper
12 (1-pint) canning jars and lids, sterilized

Combine first 5 ingredients in a large soup kettle; bring to a boil over medium heat. Reduce heat; simmer for one hour. Remove from heat; run mixture through a food mill. Process until smooth. Pour mixture back into kettle; add margarine, stir until melted. Remove 4 cups mixture to blender; add remaining ingredients. Blend until smooth; pour back into kettle. Cook over medium heat, stirring often, for about 5 minutes. Spoon soup into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.

Tip: Keep all those garden fresh veggies fresh longer. Most veggies should be kept in the refrigerator with the exception of potatoes, sweet potatoes, onions and eggplant. Tomatoes will also keep their sun-ripened flavor best if stored on the counter, not in the refrigerator.

Nutritional Facts:

Serves: 5
Total Calories: 405
Calories from Fat: 128

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
Honey-Lime Dressing
Tangy Watermelon Salad
Italian Basil Pesto
Greek Pizza
Cool Summer Squash Soup
Mom’s Squash Casserole
Stuffed Pepper Wedges
3-Cheese Pasta Bake
Fast-Fix Pasta Primavera
Old-Fashioned Switchel
Lemon-Ginger Iced Tea
Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
Texas-Style Cabbage
Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
Summer Spinach Salad with Feta
Penne-Pepper Pasta
Amish Wedding Celery