In a food processor chop onions and celery until finely chopped.
Add onions, celery and fat to a cast iron skillet until translucent and aromatic, using just enough fat to prevent sticking and no more.
In the food processor, working in batches, purée tomatoes and pour into a LARGE kettle or stock pot.
Add in sautéed onions and celery, honey, salt, bay and Italian seasoning. Stir until well combined.
Heat to a boil. Reduce to a light simmer for 2.5 hours, removing the foam and stirring frequently.
Prepare water bath canner, lids and rings per manufactures instructions. Sanitize all tools and surfaces.
Remove bay leaves.
Using a food mill, slowly mill small batches of the soup. Careful this is HOT. Pour back into a large nonreactive stock pot.
In each jar add in 2 tablespoons of lemon juice. Carefully ladle the Tomato soup into prepared hot jars leaving ½ inch head space. Wipe rims clean, add lid and rings and processor for 50 minutes. Based on elevation up to 1000ft.
* Be sure to adjust your processing time for higher elevations.
To serve;
Heat soup in a medium pot to a light simmer for 15 minutes, add milk. Remove from heat and add ¼ teaspoon baking soda.
Serve in a bowl with a delicious cheesy sandwich!...and be sure to invite me over!
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/canning-tomato-soup/