Spaghetti Sauce for Canning

• 5 quarts tomatoes
• 1 12 cups sweet bell peppers, chopped
• 2 12 cups onions, Chopped
• 12 cup sugar
• salt & pepper
• 2 tablespoons fresh garlic cloves, minced
• 1 tablespoon oregano
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1 tablespoon basil
• 1 tablespoon summer savory
• 1 tablespoon marjoram
• 1 tablespoon cilantro
• 1 tablespoon parsley
• 1 tablespoon dried mushroom
• 1 tablespoon dried celery flakes
• 1 tablespoon celery salt
• 5 bay leaves
• 6 (6 ounce) cans tomato paste

1. Puree tomatoes, onions, and bell peppers, and place in stock pot.
2. Add remaining ingredients, except bay leaves, to pot.
3. Bring to a boil and cook for 30 minutes or till desired consistency.
4. Place one bay leaf in each canning jar.
5. Ladle hot spaghetti sauce into clean sterilized jars, and secure flats and rings.
6. Process in pressure canner at 11 lbs.
7. pressure for 25 minute for quarts.
8. Cooking time does not include processing time.

tomatoes, sweet bell peppers, onions, sugar, salt, fresh garlic, oregano, rosemary, thyme, basil, summer savory, marjoram, cilantro, parsley, mushroom, celery flakes, celery salt, bay leaves, tomato paste

Taken from www.food.com/recipe/spaghetti-sauce-for-canning-485089 (may not work)