1/2 bushel tomatoes (about 25 lbs)
14 stalks celery
14 stems parsley
7 cloves garlic, minced
7 lg. onions

Wash and pick over tomatoes, discarding any with soft spots until you have about 25. lbs of tomatoes.

Simmer all ingredients for 1/2 hour over medium low heat, stirring occasionally (do not allow to scorch). Put through a tomato strainer, coarse sieve or food mill to remove skins and seeds.

Boil again and add 6 tablespoons salt, 1/2 teaspoon pepper, 1 pound brown sugar, 12 tablespoons flour and 1 pound butter. Let cool for 15 minutes and ladle into hot canning jars leaving 1-inch headspace. Wipe rim. Adjust 2 piece caps.

Process for 20 minutes at 10 lbs. pressure in a pressure canner. Add milk just before serving.