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Wash and cut up tomatoes. Chop celery, onion, parsley. Cook tomatoes & chopped onion, celery, parsley, bay leaves until celery is tender. Put medium heat. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup and stir to thicken and prevent burning. Add salt, sugar, pepper. Fill clean jars to within -1/2 inch of top. Put on cap. Screw down tight. Process in water bath 15 minutes.