Freezer Spaghetti Sauce

• 30 lbs tomatoes (fully ripe, peeled, and chopped)
• 1 cup onion (chopped)
• 1 cup green pepper (chopped)
• 1 cup celery (chopped)
• 1 lb fresh mushrooms (sliced)
• 1/4 cup parsley (fresh, chopped)
• 2 teaspoons garlic (minced)
• 3 tablespoons salt
• 3/4 teaspoon salt
• 1/3 cup sugar
• 1 tablespoon sweet basil (dried and crushed)
• 4 tablespoons oregano (dried and crushed)
• 2 tablespoons marjoram (dried and crushed)
• 3/4 teaspoon marjoram (dried and crushed)
• 1/4 cup vegetable oil

1. Saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender.
2. Combine sauteed vegetables with tomatoes. Bring to a boil and simmer uncovered until thickened to your liking (1 1/2 to 2 hours).
3. Stir often to prevent sticking.
4. Ladle into clean quart jars, leaving 1 inch headspace.
5. Remove air bubbles, wipe jar rims, and cap with properly preteated lids.
6. When jars have cooled to room temperature, freeze.

tomatoes, onion, green pepper, celery, mushrooms, parsley, garlic, salt, salt, sugar, sweet basil, oregano, marjoram, marjoram, vegetable oil

Taken from www.food.com/recipe/freezer-spaghetti-sauce-146380 (may not work)