Tomato soup like no other you have experienced. This recipe is adapted from a
                            Spokane, Washington recipe—the original of which calls for about three
                            buckets of tomatoes, etc. I have utilized the basic ingredients so that you
                            can savor the fruits of the harvest.
                            Source: Best-of-Friends, Etc. Cookbook

                            36 ripe tomatoes (skins removed and quartered)
                            1/3 bunch celery with leaves, chopped
                            1/2 green pepper, chopped
                            5 medium onions, chopped (If you have a food processor, use it to chop the
                            celery, pepper, onions)
                            1 tablespoon dried parsley
                            3 whole cloves
                            1 bay leaf
                            8-10 whole peppercorns
                            1/4 teaspoon crushed red pepper flakes (optional)

                            BUTTER SAUCE:
                            1/3 pound butter
                            1/3 cup salt

                            BROWN SUGAR PASTE:
                            1/2 cup brown sugar
                            1 cup flour

                            Put all of the ingredients in a large kettle.

                            Cook until celery is soft; then add the Butter Sauce and Brown Sugar Paste.

                            Mix the sugar and flour together. Add enough of the hot soup to make a paste,
                            then stir this into the hot soup and bring to a boil until soup thickens.

                            If the soup is thicker than you prefer, add a little water-I personally do
                            not like it so thick. By adding the red pepper flakes I found the soup
                            zingier - it can be too sweet, depending on the tomatoes.

                            Yield: 6-7 quarts, depending on size of tomatoes.

                            BONUS: Soup may be put in hot jars and processed in hot water bath according
                            to any canning book directions, 15 minutes at least, or soup can be put
                            into plastic freezer containers and frozen. It keeps well either way.

                            Warn partakers of this soup not to bite into a peppercorn, for obvious
                            reasons.

                            DO NOT WATERBTH THIS. this must be pressured. 10 Pounds for 30 minutes.