Freezer Spaghetti Sauce - cooking recipe

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

Preparation

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.