How to Can Spaghetti Sauce

It’s sauce time! This is a Midwest version of marinara sauce. Originally from local church cookbooks, the flavors are homey with a little zip. I’ve changed up and added to the recipe to make it even better. Personally, I use this for pasta, pizza, and some soups.
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Ingredients:
25 lbs tomatoes, weighed then cored and seeded
8 cups finely chopped onion
4 cups finely chopped fennel bulb
2 cups loosely packed basil leaves, finely chopped
1 cup loosely packed parsley leaves, finely chopped
10 sage leaves, finely chopped
2 sprigs oregano, leaves stripped and chopped
1 sprig rosemary
3 sprigs thyme
5 bay leaves
1 tsp fennel seed
1 tsp anise seed
4 tbsp kosher salt
12 oz tomato paste
1/2 cup bottled lemon juice or citric acid (recommended by the USDA canning guide)
Instructions:
Make a tomato juice by running the tomatoes through a tomato strainer, juicer attachment, or by peeling them and blending them.
Add the tomato purée to an extra-large heavy-bottomed kettle.
Stir in the prepared onion, herbs, fennel, spices, and salt. Bring to a boil, reduce to a low boil, and cook until reduced at least 1/4 or until thick like a sauce, about 2-4 hours.
Add tomato paste, if using, and cook an additional 5 minutes, ensuring the paste is worked into the sauce.
Add the bottled lemon juice (or citric acid) and stir to combine.
Pour prepared sauce into sterilized jars. Fit with lid and ring and process in a water bath. For quarts: 40 minutes, pints: 30 minutes, and 8 ounces: 25 minutes. Adjust for altitude according to the USDA canning guide.
Remove from the canner and allow to rest for 12 hours.
Store sealed jars in a dark area.
Yield: 9 quarts
Optional: this recipe can be halved for less output
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