Marinara Spaghetti Sauce - for preserving

This recipe is for bottled spaghetti sauce, from our cousin, Amy Whitford

12 C blended tomatoes (cored, blended in the blender; save some out to make more chunky)

Bring to a boil, let simmer for one hour, then add:

5 6oz cans tomato paste
3 yellow onions, chopped or pureed
3 bay leaves
3 tsp oregano
1 tsp fennel seed
1 T basil
2 1/2 T salt
1 tsp pepper
1 tsp garlic powder or fresh equivalent (be generous w/garlic!)
1/2 C olive oil
1/4 C sugar

Let simmer two more hours, then place in clean prepared bottles, leaving one-inch headspace. To each bottle, add 1 tsp lemon juice per quart or 1/2 tsp per pint. Place canning lids and rings on top.

Place hot bottles of sauce in a canning pan of boiling hot water (so the bottles don't crack,) with water covering the lids and process: 

Pints - 30 minutes
Quarts - 40 minutes