Bring a pot of water to boil, blanch tomatoes in boiling water till skin breaks, submerge into ice cold water bath.
Peel tomatoes and chop them into bite size pieces. Another option is to put your washed tomatoes in the blender and puree them.
After the tomatoes have been chopped or blended, weigh the tomatoes. (20 Pounds of tomatoes is about 12 quarts)
Combine the tomatoes, onions, green peppers, celery, parsley, garlic, and olive oil in a large stockpot. Note: I can fit 1½ times this recipe in one of my tall pressure cookers.
Bring the mixture to a boil and cook it for ½ hour. Stir it every 3-5 minutes so that it doesn’t burn on the bottom.
Now add the rest of the spices.
Bring the spaghetti sauce back up to a boil and cook it over low heat for 2½ hours. Remember to stir your sauce every five minutes. Roma Tomatoes cook down faster than the other tomatoes because they aren’t so juicy.
Fill your quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. One batch makes about 10 quarts of sauce