6 onions, chopped
1 bunch celery, chopped

In a large pan, add 1 cup water and cook onions and celery until tender. Wash, cut and add 8 quarts fresh tomatoes. Cook until tender.

Put through Victorio strainer or food mill and return juice to kettle.

Add:

1 c. sugar
1/4 c. salt
6 tbsp. Clear Jel (optional)

Stir into mixture in kettle. Blend well and simmer until slightly thickened. Put boiling soup into jars and seal. Process pints 15 minutes and quarts 20 minutes in pressure canner at 10 lbs.

Serve with pats of butter and thin with milk or cream, if desired.