Marinara Sauce To Can

• 8 whole Celery Stalks
• 9 whole Onions
• 4 whole Green Peppers
• 9 quarts Tomato Juice
• 3 Tablespoons Chili Powder
• 6 Tablespoons Salt
• 9 Tablespoons Dried Parsley Flakes
• 6 Tablespoons Paprika
• 3 cups White Sugar
• 1 quart Ketchup
• 2 cups Grated Parmesan Cheese
• 3 Tablespoons Oregano
• 3 Tablespoons Garlic Powder
• 3 Tablespoons Dry Mustard
• 2 Tablespoons Black Pepper
• 128 ounces, fluid Tomato Paste (or Eleven 12 Oz Cans)
• 34 whole Pint Jars, Lids, & Rings (approximate)

1. This recipe makes a very large batch of marinara sauce, so you'll want to do this in a very large stock pot. Mine is a 22-quart size pot.
2. Prep and chop the celery, onions, and peppers. Then cook them in about 1 quart of tomato juice, till soft. Put these through the blender until pureed.
3. Pour the remaining juice into your stock pot, along with the pureed mixture. Then add the rest of the ingredients. Bring to a rolling boil.
4. Put into pint-size canning jars, seal with lids and rings, and can in a boiling water bath for 10 minutes.
5. This makes about 34 pints.

celery, onions, green peppers, tomato juice, chili powder, salt, parsley flakes, paprika, white sugar, ketchup, parmesan cheese, oregano, garlic, dry mustard, black pepper, tomato, lids

Taken from tastykitchen.com/recipes/canning/marinara-sauce-to-can/ (may not work)