Marinara Sauce Canning Recipe

Tomorrow, I'm going to take delivery on 50 lbs. of tomatoes, which had me thinking about some of the stuff I've laid up before. I've previously experimented with marinaras, and all of them have been tweaks of recipes found elsewhere. This one is based on the marinara recipe found on page 191 of the encyclopedic Putting Food By, and actually is an expression of how I intend to implement this next time, as I used half the tomato sauce and diced tomatoes as will be listed below. The main change is that I'm reusing previously canned tomatoes and tomato sauce.

• 2 quarts tomato sauce or 1 quart tomato sauce and 2 pints of paste
  
• 2 quarts diced tomatoes
• 2 medium onions, chopped
  
• 2 chopped green peppers (or celery)
• 10 cloves garlic, crushed/minced
• 2 lbs. fresh mushrooms, sliced thin
• 1/4 cup vegetable oil
• 1/4 cup parsley (I used dried in a much smaller amount)
• 4 tbsp dried oregano
• 1/4 cup packed brown sugar
• 1/4 cup salt
• 4 tsp ground black pepper
• 2 bay leaves (optional)
  
• 2 tbsp basil
  

Heat the oil in a pan big enough to hold the onions, peppers, and mushrooms, and combine those ingredients, sauteing until tender. Add the tomato sauce, tomatoes, spices, and salt; allow to simmer for 20 minutes, stirring frequently. Remove the bay leaves. Fill pint jars to a 1" head space, and process at 10 lbs. for 20 minutes for pints, 25 minutes for quarts. Makes about 10-11 pints, or 5 quarts.

Edit 2014-09-12: doubled spices, onions, tomatoes, tomato sauce and/or paste, and peppers, but not the salt.