in response to a good canning spaghetti sauce recipe, this is one I use myself, hope you enjoy it.

Ingredients for 1 quart recipe (multiply for as many as needed)

3 pounds tomatoes cored
3 tbsp Itaalian seasoning
1/2 tsp salt
1/4 tsp pepper
lemon juice or citric acid

Simmer cored tomatoes for about 20 minutes then remove from heat. Ladel hot tomatoes into sieve to remove skin and seeds. Discard skin and seeds. Place juice and pulp over medium heat and add seasoning. Bring to a boil and continue to cook until sauce begins to thicken stirring occasionally to prevent sticking. Cook down to desired thickness. When ready to can, put 2tbsp lemon juice or 1/2 tsp citric acid into each hot quart jar, adjust rims and bands leaving 1/4 inch headspace. Process quarts for 40 minutes in a boiling-water canner. Feel free to experiment with original recipe by using other spices such as garlic, onions, red pepper etx. What ever your tastes are. We like it a little more mild than others. Let me know how you like it. My neighbor is Italian, and he really enjoyed it. My own recipe.