50 lbs of Tomatoes into Canned Spaghetti Sauce | 3 Tips & Updates

In this video I will share my process for canning tomatoes by turning them into spaghetti sauce for quick and easy meals during the fall and winter. I also share 3 tips so pay close attention, they will help speed up processing, extend your tomato harvest and reduce the acidity in your sauce flavor. Tell me in the comments if you found all three!
I also share a couple updates on Abigail's time away at boot camp and how our exchange hosting experience is going so far.
The recipe I used for the canned spaghetti sauce is below ( I doubled it):
Homemade Canned Spaghetti Sauce
25 lbs of Tomatoes
5 Onions
4 large red bell peppers
1 large green bell pepper
4 (6oz) cans of tomato paste
1/4 cup Coconut Aminos
3 Tbs Worcestershire sauce
2/3 cup Brown sugar
1/4 cup salt
10 cloves garlic, chopped or minced
3 Tbs dried oregano
3 Tbs dried basil
2 tsp red pepper flakes
2 bay leaves
Lemon Juice
Process tomatoes removing skins and core and quarter.
Chop Onions and Bell Peppers and saute until translucent.
Mix all ingredients in cooking vessel and bring to boil.
Reduce heat and simmer for 4-5 hours.
Add 2 Large carrots for the last 30 mins to absorb some of the acidity.
Use your immersion blender for a smoother sauce if desired.
Add 2 Tbs of lemon juice to the bottom of every quart jar.
Fill jars to 1/2 in headspace
Wipe rims of jars and seal with lids finger tight.
Process in Water Bath for 40 mins.
Yields ~10 quarts.
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