Martha Jenkins’ Award Winning Canned Tomato Soup 8 quarts of tomatoes – approximately 30 lbs - minced 1 bunch of celery – cut fine 6 white onions – minced 1 cup of butter ¾ cup flour ¼ cup sugar ¼ cup salt ¼ tsp cayenne pepper Sauté minced vegetables. Add remaining ingredients and boil for three minutes. Seal and process for 15 minutes. Makes 10 to 12 quarts. When ready to eat, add ½ cup cold milk and the contents of the jar to a saucepan and heat.
FALL/WINTER 2010 • Field to PLATE magazine
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