Categories: canning, frugal, tomatoes

Ingredients

• * 6 onions, chopped
• * 1 bunch celery, chopped
• * 8 quarts fresh tomatoes (or 5-6 quarts of juice)
• * 1 cup sugar
• * 1/4 cup salt
• * 1 cup butter
• * 1 cup flour

Directions

1. 1. Chop onion& celery.

2. #

3. 2

4. Place in large kettle w/ just enough water to keep them from burning.

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6. 3

7. While this simmers, cut tomatoes (remove stems if not using strainer).

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9. 4

10. Add to kettle& cook until tender.

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12. 5

13. Place this all through Victorio strainer (or similar).

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15. 6

16. Return to kettle.

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18. 7

19. Add sugar& salt.

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21. 8

22. Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.

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24. 9

25. Add butter/flour mixture to warmed tomato juice. (Add before it’s hot, to avoid lumps of flour!).

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28. Stir well.

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31. Heat just until hot. (If it gets to a boil, it can make the flour lumpy).

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34. Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).

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37. Ladle into jars& close securely with lids.

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40. Return to canner & process 20-30 minutes (start timing when it’s at a ‘rolling’ boil).

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42. 15

43. Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).

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