Spaghetti Sauce (canning)

10 lbs tomatoes
3 T oil
4 1/2 c onions, chopped
5 T garlic
1 1/2 t oregano, crushed
2 bay leaves
1 T salt
1 T sugar
1 t black pepper
1 t red pepper
1 T parsley
1 T celery leaves minced

Mix all.
Reduce 9-10 hours on medium to medium low heat.  Stir every 10 minutes and more often as it gets towards the end.  Or turn down heat at the end.

Put in jars and process 30 minutes.

The stock pot we have filled to three inches from the top makes 8 quarts of spaghetti sauce.