Spaghetti Sauce (made and canned for future use)

I got this recipe from Donna on October 1, 20111

Ingredients:

4 'ice cream pails' of tomatoes, scalded and then peeled.  To peel the tomatoes, you can watch a video about it on http://johndlee.hubpages.com/hub/How_to_peel_a_tomato


3 large onions, chopped quite finely
1/4 cup Canola oil OR  regular vegetable oil
2 tablespoons ground Basil
2 tablespoons ground Oregano
1 and 1/2 cup white sugar
1/4 cup canning salt
1/2 cup minced garlic

4 of 12-oz. tomato paste

Directions:

Cook above ingredients (except for the tomato paste) together for 1 hour. 

• Remove from heat and run through a Foley food mill to remove seeds, etc.
• Heat the strained mixture again until it reaches the boiling point; now add 4 of 12-oz. cans of TOMATO PASTE.
• After mixture reaches the boiling point, add the 4 of 12-ounce TOMATO PASTE.  Bring to a boil, again. 
• Remove from heat and run through a Foley food mill to remove seeds, etc.
• Ladle the hot mixture into sterilized and hot quart jars, and put lids/rings on.
• You could process this in boiling water bath for minimum of 35 minutes, but I prefer to finish it in a pressure cooker at 5 lbs. pressure for 20 minutes.