More about Tomatoes

I've had a few people ask me about my soup and spaghetti sauce recipes so I thought I would just post them here so I don't have to keep e-mailing it out.

Creamy Tomato Soup for Canning or Freezing:

Ingredients:

12lbs tomatoes (skinned and cut in wedges)

4 onions

10 sprigs parsley or 3 tbls. flakes

3 tbls salt

7 tbls sugar

10 tbsp butter

7 tbsp flour
1 1/2 tsp pepper
Method:Boil tomatoes(skinned and in wedges), parsley and onions; strain through a colander or food mill. combine the rest of ingredients in a separate bowl making a paste with a little of the juice. Add paste to strained soup and cook until creamy. Pour juice into jars and seal with boiled lids. Process 10 mins at 10lbs pressure, or freeze.
side note: to skin tomatoes simply score the bottom and scald in boiling water for 3 minutes. Allow to cool in water and skin will slip right off.

Spaghetti Sauce:

Ingredients:
4 gallons tomatoes
6 onions, chopped
2 green bell peppers, chopped
2 garlic bulbs, minced
1 Pt. oil
1 1/2 cup sugar
1/2 cup salt
2 tbsp basil
2 tbsp parsley
2 tbsp oregano
6 bay leaves
54 oz tomato paste
3 jalapeno peppers, chopped (optional)

Method:
Cook tomatoes, onions, peppers and garlic in oil until tender. Pass through food mill. Cook 1 hour or until desired thickness. Put in jars and process for 20 minutes, makes about 25-30 pints.

Bonus recipe:

(just cause I like you I'll also include my recipe for ketchup. if you try this you may be surprised at how little ketchup you actually get but it is a really good way to use up a lot of tomatoes if you have them, which I do, and it's yummy. Also you can use the ketchup to make bar-b-q sauce)

Ketchup:

Ingredients:
8 lbs tomatoes
1 c. sliced onions
1/2 tsp cayenne pepper
1 c. vinegar
1 1/2 tsp whole cloves
1 1/ tsp broken stick cinnamon
1/2 tsp whole allspice
1 tsp celery seeds
1/2 c. sugar
4 tsp. salt

Method:
cut washed tomatoes in quarters; combine with onions and cayenne pepper. cook uncovered 20 mins, stirring occasionally to prevent sticking. Combine vinegar, spices and celery seeds in kettle. Bring to a boil; remove from heat. Let stand so vinegar will absorb seasoning and spices. Put tomato mixture through food mill or sieve. combine with sugar and cook, stirring frequently, until volume is reduced one half (about 1 1/4 hours). Strain vinegar and to remove spices. Add salt to vinegar and stir into tomato mixture. continue boiling, uncovered, until thick, stirring (about 1/2 hour) pour into hot, sterilized jars; seal at once. Process in boiling water bath 10 mins. makes 2-3 pints.
side note: to make it a little easier I put the spices in a spice bag to eliminate the need for straining.