Freezer Spaghetti Sauce

Name: Freezer Spaghetti Sauce
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 9 quarts, 36 serving(s)
Ingredients: 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

Submitted by Paula

"This is a recipe I came up with to use the abundance of our garden's tomato supply. Our family loves this chunky spaghetti sauce!"

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Ready In:: 3hrs
Ingredients:: 15
Yields:: 9 quarts
Serves:: 36

ingredients

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

directions

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