The sauce recipe I used to bottle spaghetti sauce this year. (Anthony's Pasta Sauce)

So, just so we're clear, this recipe is the one I used to can spaghetti sauce this year.
It is NOT my recipe.
But you can find it here: http://spaghettisauceandmeatballs.com/.

I 3x this recipe, to fill my stock pot, which made 13 jars of sauce.

It's a really drawn out and fancy recipe. But, in my opinion, it's totally worth it. For one thing, it's a very tasty sauce. For another, it makes me feel like a gourmet cook. I don't usually feel that way because I'm not one, and I don't have any other recipes that I do that are this detailed and drawn out. But I seriously love making this sauce. It's just fun to me. Maybe I'm really wierd. But don't knock it until you try it. And I've never tried the meatballs yet, I'm ashamed to say. They sound really good.

When I make this sauce, I have always frozen it in bags before, but this time I tried bottling it. When I would freeze it, I would cook up some sausage and add it to the sauce in the early stages. I originally planned on doing this when I bottled it, but then found out you can only bottle meat with a pressure canner. I do have a pressure canner, but I really didn't want to spend the extra time it would take to use it. I have a steam canner that takes about half the time that the pressure canner does, so I just omitted all meat this time. I will just add sausage or whatever meat when I get the sauce out.

Also, I used 4 cups of tomato sauce that I got from tomatoes from our garden. I have a Sauce Master that makes it REALLY easy to make tomato sauce from fresh tomatoes, without any prep work (no peeling, dicing, or cooking).

So let me know if you try it. And Happy Cooking!

***10/28/12: I have now opened two jars of the sauce and they are VERY watery, so I would recommend either adding a lot less water than it says to, or to let it simmer for at least 30 min to 1 hour to let the water evaporate out.***