Ingredients
4 quarts chopped peeled tomatoes
3 1/2 cups onions
2 1/2 cups celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 Tbsp. whole cloves
1 clove garlic
1 cup brown sugar
2 tsp. canning salt

Procedure
Combine all vegetables and seasonings. Cook until soft.

Press through food mill.Add sugar and salt, cook over medium heat for 15minutes.

Ladle hot soup into hot pint jars. Leave 1 inch head space.Process in pressure canner for 35 minutes at 11 lb. pressure dial gauge, 10 lb. weighted gauge.

**Do not thicken with flour or other thickeners before canning. Do not add butter or any milk. You may do so after opening, if desired.

Makes about 4 pints