Freezer Spaghetti Sauce

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!

• Ready In: 3 hrs
• Serves: 36
• Yields: 9 quarts

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

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