14 qts. tomatoes
7 med. onions
1 stalk celery
7 tsp. parsley
3 bay leaves
14 tbsp. flour
14 tbsp. butter
3 tbsp. salt
8 tbsp. sugar
2 tsp. pepper

Cook tomatoes, onions, celery, parsley and bay leaves until celery is tender. Strain. Rub butter and flour into smooth paste thinned with some of the strained juice. Add this mixture to boiling soup - stirring to prevent lumps. Add salt, sugar and pepper. Fill quart jars. Pressure at 10 pounds for 10 minutes.