The Best Meatless Spaghetti Sauce

• 30 pounds Tomatoes, Peeled And Chopped
• 1 cup Onion, Chopped
• 1 cup Green Pepper, Chopped
• 1 cup Celery, Chopped
• 1/4 cups Sugar
• 1/4 cups Fresh Parsley, Chopped
• 4 cloves Garlic, Minced
• 4 Tablespoons Canning Salt
• 1 Tablespoon Sweet Basil, Chopped
• 1 Tablespoon Oregano, Chopped
• 1 Tablespoon Thyme, Chopped

1. Combine ingredients in a large kettle, Heat rapidly to simmering and simmer until thickened, about 1 1/2 hours (or more, depending on type of tomatoes). Stir frequently to prevent sticking.
2. Bring to a boil and pack into clean hot sterilized quart jars, leaving 1 inch headroom. Adjust clean hot lids. Process in a boiling water bath for 40 minutes. Remove and cool. Makes about 7 quarts.
3. * I use a Victorio strainer. My youngens don't like chunks in their sauce! If using a strainer, core and chop tomatoes and heat in large kettle. Run tomatoes through the strainer. Transfer pulp and juice to large kettle and add other ingredients and proceed with instructions.
4. **I also chop the celery, pepper and onion in a blender or food processor until very fine - almost to a paste and then add them to the juice.

tomatoes, onion, green pepper, celery, ubc, ubc, garlic, canning salt, sweet basil, oregano, thyme

Taken from tastykitchen.com/recipes/canning/the-best-meatless-spaghetti-sauce/ (may not work)