14 qt. ripe tomatoes
8 med. size onions
1 stalk celery
3 bay leaves
1 clove garlic
14 tbsp. all-purpose flour
3 sticks butter
3 tbsp. salt
2/3 c. sugar
2 tsp. pepper
1 tbsp. Italian seasoning
1 tbsp. parsley
2 tsp. basil
1/2 tsp. chives
1/4 tsp. turmeric

Wash and cut up tomatoes. Chop onions, celery, bay leaves and garlic. Add to tomatoes, cook until celery is tender. Put through sieve. Mix flour and melted butter into smooth paste, thinned with tomato juice. Add to boiling soup along with remaining ingredients, stirring constantly to prevent sticking. Stir until thickened. Pour into clean jars. Screw bands tight. Process in boiling water bath 15 minutes.