2cupsbutternut squash, yellow squash, or zucchini, seeded and chopped (optional)
5green bell peppers
16-20cloves of garlic, chopped (more or less to taste)
1cupbrown sugar (or to taste)
1½tablespoonssalt (more or less to taste)
28 ounce canstomato paste
Chop tomatoes. Add the tomatoes to the stockpot gradually as you chop them, heating on medium.
Peel, chop and remove the seeds from the squash, if using. Add to the stockpot
Chop the peppers and onions coarsely and add to the stockpot.
Peel and chop the garlic and add it to the stockpot.
Add all of the other ingredients except the lemon juice and bring the mixture to a boil.
Turn the heat down to medium low and simmer the mixture gently for about 30 minutes.
While the sauce is simmering, get out the pressure canner and start heating the water. Place the quart jars in the water to warm them. Using a small sauce pan, heat water on low and warm the canning lids.
When the sauce has simmered for 30 minutes or more, the squash, peppers and onions should be cooked and softened. Using an immersion blender, puree the spaghetti sauce to a smooth consistency.
Using the tongs from your canning kit, if you have them, remove jars from hot water and place in a sink. Remove the spaghetti sauce from the heat and place on a cutting board next to the sink for ease of filling the jars.
Using a jar funnel (if you have one) and ladle, fill the quart jars with spaghetti sauce, leaving 1/2 inch of headspace. Wipe each jar rim with a damp cloth and attach the warm lids with the screw bands.
Place the jars in the pressure canner. Follow the manufacturer’s instructions to seal the caner, then process the jars for 15 minutes at 11 pounds of pressure.