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CANNED TOMATO SOUP 
32 c. (10 qts.) tomato juice
1 1/2 c. sugar
2 tbsp. canning salt
1/8 tsp. pepper
4 tsp. onion salt
4 tsp. celery salt

Combine all ingredients and heat. Melt 1 pound butter in saucepan. Remove from heat and add 2 cups of flour with added juice for a smooth blend. Mix into juice, stirring as it comes to a boil. Pour into jars. Process quarts 30 minutes, pints 15 minutes in hot water bath. Makes 20 to 21 pints a recipe.
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 Rating: 5 / 5 - Reviews: 1
Sep 1, 5:30 PM
John Moldenhauer (Wisconsin) says:

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