Canning spaghetti sauce

So as I got into the hang of canning this year.  With help from some of the masters, I was able to can green beans, spaghetti sauce, apple sauce, strawberry apple sauce, apple pie filling, apple butter, cranberry apple butter, grape juice, and raspberry jam. Whew!  It was a crazy canning summer!
My family has never done it before, so I decided I wanted to try to can my own spaghetti sauce.
When I work I like to make quick easy meals, so spaghetti or some form of pasta seems to be the meal of choice. Needless to say we go through a lot of pasta sauce. So with my garden bursting with delicious tomatoes and Peppers I decided to get to canning.

These are by far my favorite to eat and to can.  It is an heirloom tomato called "Dixie Gold".  They are very fleshy with little seeds, so great for sauces!

 I picked 4, 5 gallon buckets of my tomatoes and a few peppers and onions and began the canning process. My cousin Stacy and I joined our tomatoes together and had a canning party.
We kind of came up with our own little recipe, it was basically a combination of 3 different recipes we had found.  So here is our secret recipe... (now just know, measurements are not exact, we just dumped stuff in and tasted it till it was good enough to bottle)

Stacy and Missy's Spaghetti Sauce

*Note: not USDA tested, our own recipe

about 75 lbs of tomatoes (peeled and ground up)

2 c Sugar

1/2 c Italian Seasonings

1/4 c Basil

3-4 bulbs of Garlic (whole bulb, not cloves)

1/4 c Garlic powder

3 Green Peppers (seeds out and ground up)

2-3 Onions diced finely

3 Jalapeño peppers (no seeds)

6 Bay Leaves

We put it in big stock pots and let them cook down to the desired consistency and then bottled them up.  It takes at least 6-8 hours for the whole process.  But totally worth it!

Here is the final product