1/2 bushel tomatoes, washed
8 med. onions, chopped
1-2 bunches cut celery

Cook until tomatoes are softened. Blend and put through sieve.

Add:

2 tsp. salt
2 c. sugar
Parsley flakes, to taste
1/2 c. Clear Jel

Bring to boil. Mix until smooth - add to tomatoes. Bring to boil. Add Clear Jel to thicken (or alternatively, thicken with flour just before serving). Pour into hot pint size canning jars and process for 20 minutes in a pressure canner. Add a pat of butter to each bowl just before serving.