13 lb. tomatoes, skinned and quartered
3 lg. onions, chopped
4 stalks celery, thinly sliced or chopped

Heat and cook until tomatoes soften, then place in blender; blend until desired consistency. Place in a large stockpot then add:

1/4 c. salt

Bring to a boil. Add 1/2 Clear Jel (for thickening). Add to hot tomatoes and cook until thick. Pour into hot pint size canning jars. Wipe rims of jars clean and adjust lids; process in a pressure canner for 20 minutes. Dilute with milk and stir in butter just before serving.