1/2 bushel tomatoes
1 1/2 green peppers
2 small onions
3 ribs of celery
1 c. sugar
1/3 c. salt
1/2 c. Clear Jel
1 tsp. paprika

Wash and put tomatoes on to heat. Take peppers, onions, celery in blender with water from the tomatoes. Boil. Run through food mill. Return to heat. Add sugar and butter and salt. Take some prepared juice; add to cornstarch. When juice boils, stir in Clear Jel and add paprika.

Bring to boil and ladle into pint size canning jars and seal. Process in a pressure canner for 20 minutes at 10 psi.

To serve, heat soup til boiling in a saucepan; season to taste and stir in 1-2 tablespoons of butter.