Canning Marinara Sauce - cooking recipe

Ingredients

1 1/4 cups finely chopped onions
1 1/2 cups finely chopped celery
1 cup finely chopped carrot
1/2 cup olive oil
1 teaspoon minced garlic
8 lbs ripe tomatoes, peeled, seeded and chopped
1 teaspoon sugar
1 bay leaf
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon pepper

Preparation

In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes).
Stir a few times and add garlic.
Cook for 2 more minutes.
Add tomatoes, sugar, and pepper and stir.
Put through a food mill if you would like a smoother sauce or whirl in a food processor.
Add remaining seasonings except salt and cook to desired consistency.
Add salt and remove bay leaf.
Pack into hot clean jars leaving 1/2 inch head space.
Process for 45 minutes (altitudes up to 1000 feet).
Yield depends on how much you cook it down, but it will make approximately 8 pint jars.