Canning Spaghetti Sauce

This takes a while to make, but it is well worth the effort.    Once it's canned, it only gets better as the weeks go by.  You can omit the tomato paste, but you will have to cook it much longer.  

Hint: after the spaghetti sauce has cooked for about 3-4 hours, I take a mesh strainer on put it over a bowl.  I then scoop some of the sauce into the strainer.   I take a spoon a remove as much juice as possible and then put the sauce back to cook some more.  I the can the tomato juice.  It works great for chili.  

SPAGHETTI SAUCE
(makes 9-10 quarts)

Ingredients:

*25 pounds Roma tomatoes (approx. 60-65 medium sized tomatoes) 

*5 yellow medium onions, chopped

*8-10 cloves garlic, minced

*4 red bell peppers, chopped
*2 green bell peppers, chopped

*3-4 tablespoons oregano

*3 tablespoons basil
*3 tablespoons parley flakes

*4 bay leaves

*2 (12 ounce) cans of tomato paste 
*1/4 cup soy sauce
*2 tablespoons worcestershire sauce
*1/2 cup brown sugar, packed (or use a half cup of shredded carrots)
*1/8 cup salt 

*1 tablespoon ground black pepper
*1/2-1 teaspoon red pepper flakes (optional)
*1/4 cup lemon juice

Directions:
~Boil a large pot of water.

~Place a few Roma tomatoes at a time into the boiling water.

~Let cook for 5-8 minutes.

~Remove and place into cold water.

~Cool enough to handle, and remove skins and stems.

~Cut up tomatoes over a  large stock pot allowing the juices to go into pan too (I use an 18 quart electric roasting pan).

~Add 5 chopped onions, 8-10 minced garlic cloves, 4 chopped red peppers, 2 chopped green bell peppers, 3-4 tablespoons dried oreganos, 3 tablespoon dried basil, 3 tablespoons parsley flakes, 4 bay leafs, 2 12 ounce cans tomato paste, 1/4 cup soy sauce, 2 tablespoons worcestershire sauce, 1/2 cup brown sugar (or shredded carrots if you are using them).
~Bring tomato mixture to a boil,  stirring often, and then reduce the heat to a simmer.
~Simmer for 5-8 hours, stirring often so that sauce doesn't burn..
~Remove bay leaves.
~If you like a chunky spaghetti sauce then leave it as is, but if you like a smoother sauce like I do, use an immersion blender until spaghetti sauce it as desired consistency.  You can also use a food mill or blender to make smoother sauce.
~Put 1 tablespoons lemon juice into the bottom of each quart jar.
~Pour spaghetti sauce into hot sterilized quart jars.

~Leave a 1/2 inch headspace.

~Make sure jars a free from any residue.

~Place sterilized lids and rings on jars.

~Place in hot water bath for 30minutes.

~Remove, and let set for 24 hours before storing in a cool dry place.