Julie Allen’s canned spaghetti sauce

One full batch makes about 26 quarts

21 onions
24 cloves garlic
1.5 cups olive oil
1 heaping bushel tomatoes
1 1/3 cup parsley flakes
1/2 cup plus 2 T sugar
3/4 c salt
7 1/2 teaspoons oregano
7 1/2 teaspoons basil
4 bay leaves
2 T celery salt
10 – 12 oz cans tomato paste

Scald, peel and squish tomatoes into a very large (VERY LARGE) pot. Dice onions and garlic. Sautee onions and garlic in olive oil until translucent. Add to tomatoes. Add all other ingredients except tomato paste. Simmer for 2 hours. Add tomato paste to thicken after 2 hours. Ladle into hot quart jars (1/2″ head space). Process for 30 minutes (quarts) or 25 minutes (pints).

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