Spaghetti Sauce

32 cups pureed tomatoes

2 cups chopped celery

2 cups chopped green peppers

2-3 cups chopped onions

3-4 cloves of garlic

1 cup olive oil

1 cup sugar

8 tsp. canning salt

2 tsp. celery salt

2 Tbls. Parsley flakes

1 tsp. cayenne pepper (not heaped)

1 Tbls. Oregano

2 tsp. basil

2 tsp. Mrs. Dash seasoning

1 tsp. thyme

2 Tbls. Italian seasoning

Cook all together for at least an hour. If you want a finer consistency, put all in a blender before cooking it and blend. Do not peel the tomatoes. Just cut out the core and any bad spots. Measure about 40 cups total or a little more.

 

Add 6 – 12 oz. cans of tomato paste and cook about a ½ hour longer. Ladle into jars, seal and process in hot water bath. Quarts 25 minutes and pints 20 minutes.