Recipe: Spagehetti Sauce (canning recipe)

I can my tomatoes plain then make my sauces from them.
This is the recipe from the extension office. It requires a pressure canner:

SPAGHETTI SAUCE WITHOUT MEAT
YIELD: About 9 pints

30 lb. tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb. fresh mushrooms, sliced (optional)
4 1/2 tsp. salt
2 tbsp. oregano
4 tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil

CAUTION:
DO NOT INCREASE THE PROPORTION OF ONIONS, PEPPERS OR MUSHROOMS.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve.

Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remainder of spices, salt and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning.

Fill hot jars, leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR SPAGHETTI SAUCE WITHOUT MEAT IN A DIAL-GAUGE PRESSURE CANNER
use 11 lb. pressure, weighted gauge canner
use 10 lb. pressure unless you have to adjust for altitude.
Pints, 20 minutes, quarts 25 minutes.

VARIATION - WITH MEAT:
There is also the recipe with meat, the same except for the addition of 2 1/2 lb. ground meat, cooked and drained. The processing time is increased to 60 minutes pints, 70 minutes quarts.

There is also a recipe from Ball Blue book that is a tomato sauce with basil that I hear is very good.