Homemade Spaghetti Sauce for Canning

I made this sauce this week and really surprised myself- usually my spaghetti sauce turns out either too sweet or too spicy. But this one is just right. And it looks so nice in jars all lined up on the shelf...

Ball's Blue Book Spaghetti Sauce (with some minor adjustments)

-makes 4 pints plus a little left over (I doubled this and made 4 quarts)

2c chopped onions
2c chopped green and yellow peppers (2c total)
1c chopped celery
4 cloves garlic, minced
2 tbsp oil
18oz tomato paste
24oz tomato sauce
1-28oz can whole tomatoes, chopped
2 bay leaves
2 tsp italian seasoning
1 tsp basil
1 tsp salt
1\4 tsp pepper

Saute onions, peppers, celery, and garlic in oil until onions are tender. Add remaining ingredients, simmer 1 hour.
Remove bay leaves
To can, follow instructions for WaterBath Canning. Add 1 tbsp lemon juice to each pint jar. Remove air bubbles, wipe rims and process 45 minutes.

*I love to can and do it all the time,but I'm not a "professional". Please refer to the Ball's Blue Book of Canning for instructions and to answer any questions. Canning is a lot of fun, but its also pretty serious stuff so it's a good idea to know what you are doing before you do it!