Canned Pizza Sauce

1 gallon tomato paste
7 quarts tomato juice
3 quarts V8 vegetable juice
3 tablespoons chili powder
6 tablespoons salt or salt substitute
9 tablespoons dried cilantro
6 tablespoons paprika
6 tablespoons italian seasoning, flakes
3 tablespoons garlic powder
3 tablespoons dry mustard
2 1/2 cups dry parmesan cheese
10 celery ribs, including leaves
9 white onions
2 tablespoons white pepper
3 cups white sugar

In large stockpot add the first 10 ingredients. Stir and cook on low heat.
Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender.
Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch.
Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band.
Hot water bath for 10 minutes.
Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches.