Today we made tomato soup and canned 7 qts. This recipe is one I've posted before, its an old 1948 Kerr recipe and very good. The best one I've ever found with the greatest flavor. I cut up about 14 qts. of tomatoes, along with some celery, onions, and parsley. Let it cook until the celery was soft, than ran it through the food mill (which was work, believe me!) (had to call in the big guy to help with that).
It left a few seeds but nobody seems to mind, you could run it through again if need be. Then I put the soup in hot quart jars, sealed them and put them into the water bath canner for 30 minutes at a full boil.
As Alan planted almost 50 plants, we'll probably have at least another 7 qts, before too long..plenty for the fall and winter. You can do so much with this soup from adding it to stews, in meatloaf, and much more.