In a large kettle combine 9 quarts sauce. Blend the celery, onions, and peppers with the remaining tomato sauce. Add spices and sweetener of choice. Simmer for one hour. Whisk in ketchup, Parmesan Cheese, and tomato paste. Ladle into pint jars. wipe the rim of the jars with a damp paper towel. Add lids and rings. Place jars into a kettle to water-bath. I use a stainless steel kettle that is large enough that I can cover the jars with 1 inch of water. Bring to a gentle boil and boil for 30 minutes. Turn off heat and allow jars to set for 5 minutes. Remove form canner and allow to cool for 24 hours. Check for seal. Store in a cool place. Pressure Canning: You can also pressure can the Marinara Sauce at 11psi for 15 minutes. Follow manufactures instructions with your canner. 20 pints