14 qt. tomatoes
7 med. onions
1 stalk celery
14 sprigs fresh parsley (dried 1 tsp. = 2 sprigs)
3 bay leaves

Cook 1 hour until celery is tender.

Add to mixture above:

3 tbsp. salt
8 tbsp. sugar
2 tsp. pepper
4 tbsp. Clear Jel (optional)

Mix well. Ladle hot mixture into hot jars. Process pints for 15 minutes or quarts for 20 minutes in a pressure canner at 10 lbs pressure.