Spaghetti Sauce

1/2 bushel tomatoes (16 quarts)
1 bunch celery, chopped
1 large zucchini, chopped
1/2 c. salt
3 heads garlic, minced
1 Pint extra virgin olive oil
2 tsp. oregano
2 tsp. basil
2 tsp. parsley
3 lbs. onions, chopped
4 green peppers, chopped
1 1/2 c. sugar
8 small cans tomato paste

Blanche tomatoes then immerse into ice water.  Peel tomatoes and chop tomatoes.  Cook onion, celery, garlic and peppers in oil for 15 minutes. Add tomatoes and other ingredients. Blend with immersion blender until desired consistency.  Simmer 1 hour.

Makes 24 quarts

This year I canned to save freezer space.  I immersed in a hot water bath for 35 minutes.