Canning spaghetti sauce

30lbs tomatoes, sent through a food strainer
1 cup chopped onions (140g)
5 cloves garlic, minced
1 cup chopped green pepper (130g)
1 lb fresh mushrooms, sliced
4 1/2 tsp salt
1 tbsp dried oregano
2 tbsp dried parsley
4 small bay leaves or 2 large
1/4 cup brown sugar
1/4 cup olive oil

Wash and chop tomatoes, squeezing out extra juice which you can save to drink pr something. Strain tomatoes through a food strainer. Sauté vegetables with olive oil and add to tomatoes. Add rest of ingredients and boil until reduced by half.

Fill jars with sauce. Prepare lids according to directions. Process in a pressure canner at 15 lb pressure (10 if lower than 1000 ft elevation). For pints process 20 mins, quarts 25.