14 qt. tomatoes, cut up (unpeeled)
7 onions, cut up
1 stalk celery
3 tsp. parsley flakes
3 bay leaves
14 tbsp. flour
14 tbsp. butter
4 tbsp. salt
8 tbsp. sugar
2 tsp. black pepper

Put the first 5 ingredients in pot and cook until tender, about 45 minutes. Run through a sieve. Put juice back in pot. Add the flour mixed with water, butter, salt, sugar and black pepper. Cook together about 20 minutes. Put in jars and process in pressure cooker for 20 minutes at 5 pounds pressure.

Makes 18 pint jars.