The Best Thick Pasta Sauce For Canning -

Stock pot
Water bath canner
quart jars
Lids and rings
Jar lifter
Magnetic lid wand
Funnel
Ladle
Tomato strainer - I prefer using an electric tomato strainer because it removes the seeds and skins at once and leaves you with just the sauce from the tomato. If you do not have a tomato strainer you can also use a manual food mill.

20 pounds tomatoes
1 medium onion (finely chopped)
3 tbsp minced garlic
9 tsp dried oregano
3 tsp salt
2 tsp parsley
2 tsp onion powder
2 tsp garlic powder
1 tsp crushed red pepper
3 tsp dried basil
1¼ cup sugar
1 tsp bottled lemon juice (per quart jar) - Do not add this into the sauce in the stock pot. Add the bottled lemon juice into each individual quart jar.

Wash tomatoes. Remove any bad spots. I use an electric tomato strainer to make the next step much faster. It removes the seeds and skins all at once and leaves you with just juice. If you do not have one use a food mill to do it manually.
Pour the tomato sauce into a preheated stock pot to prevent sticking or burning. Add in all the ingredients except for the bottled lemon juice to the tomato sauce. Over medium high heat allow to cook down for a minimum of 4 hours stirring occasionally to prevent burning or sticking.
After four hours of allowing the sauce to simmer check the sauces thickness. If you want the sauce thicker allow it to cook down longer.
When the sauce has reach your desired thickness ladle into clean sterilized jars. Add 1 teaspoon of bottled lemon juice to each quart jar. (If you're using pints add 1/2 teaspoon.) Wipe the rims of each with vinegar and add a lid and screw the ring on finger tight.
Place the jars into a water bath canner. The water needs to cover the tops of the jars by 1 inch. Once the water in the boiling water bath canner begins to boil allow them to process for 25 minutes. (Pints for 20 minutes.)
After the allotted time in the boiling water bath canner using a jar lifter remove the jars from the water and let sit at room temperature untouched for 24 hours.