8 slices bacon
6 med. onions
1 stalk celery
24 lbs. tomatoes
3/4 c. sugar
1/3 c. (scant) salt
1/2 c. Clear Jel

Cook and strain bacon, onions, celery and tomatoes. Add sugar, salt and cook 30 minutes, slowly. Add to soup mixture and bring to a boil. Seal in hot jars. Process pints 15 minutes and quarts 20 minutes in a pressure canner at 10 lbs pressure. Serve with butter, as desired.