Spaghetti Sauce with Mushrooms

12 to 14 quarts or 24 to 28 pints


3 cups chopped onions*
2 cups chopped celery (or green peppers, but not both)*
1 cup fine chopped carrots*
3 lbs mushrooms sliced
1 large head (not cloves) finely minced garlic
2 cups red wine
18 cups canned tomatoes with juice
18 cups canned tomato puree
7 cups tomato paste
1/2 cup extra virgin olive oil
2/3 cup brown sugar
1/2 cup oregano or italian spice mix
1/3 cup minced parsley
1/4 cup salt
1 1/2 Tablespoon pepper
1/3 cup vinegar

1. In a large stockpot add enough olive oil to saute onions, celery for 4 minutes, add mushroom and continue to cook vegetables until tender.
2. Add garlic cook another 2 minutes and red wine and bring to a boil.
3. Add remaining ingredients to stockpot, bring to boil and simmer uncovered until thick. Stir frequently to avoid burning.
4. If any fat floats to top, skim off and discard.
5. Pour hot spaghetti sauce into clean, hot pint or quart jars, leaving 1 inch headspace.
6. Adjust lids and bands.
7. Process in a pressure canner. Pints for 20 minutes. Quarts for 25 minutes at 10 pounds pressure.

*Do not increase the proportions of onions, peppers, carrots or mushrooms*