Ingredients
2 quarts canned tomatoes
1 medium onion, diced
4 stalks celery
1 green bell pepper
1 whole clove
2 tablespoons sugar
1 tablespoon salt
1 12 tablespoons flour
1 cup butter
14 quarts canned tomatoes
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Grind tomatoes, onions, peppers, celery, leaves from celery(for flavor), and clove. Boil in large pot until tender; strain. Place in pot and add sugar, salt and butter. Boil for 10 mins., stirring often. Mix enough water with flour to make a smooth paste. Add to boiling soupand stir until thickened and smooth. ** Under the ingredients for regular portions, are the ingredients for canning. The directions are the same with a few additions for the actual canning part. Pour into sterilized bottles, cover with lids. Place bottles in hot water bath and process for five minutes, boiling. Seal and store.
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Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces