Canned Marinara Sauce

• 9 quarts tomato juice
• 1 gallon tomato paste
• 9 stalks of celery, chopped fine
• 9 medium onions, chopped
• 4 green peppers, diced
• 2 ¾ cup parmesan cheese
• 3 cups sugar
• 1 quart ketchup
• 6 tablespoons paprika
• 6 tablespoons salt
• 3 tablespoons dry mustard
• 3 tablespoons chili power
• 3 tablespoons garlic powder
• 3 tablespoons oregano
• 2 tablespoons black pepper

Instructions

1. Cut the tomatoes into chunks and blend in blender until smooth.
2. Cook celery , peppers, and onions until tender.
3. Bring to boil.
4. Combine all ingredients in a large canner.
5. Bring to a boil and as soon as it begins boiling remove from heat.
6. Pour into sealable containers. Enjoy hot or cold as a dip for crackers.

https://www.amish365.com/the-amish-cook-motherhood-and-marinara-sauce/