Canned Spaghetti Sauce - cooking recipe

Ingredients

6 quarts roma tomatoes, juiced
2 cups chopped onions
6 fresh crushed garlic cloves or 3/4 teaspoon garlic powder
6 tablespoons parsley flakes
4 tablespoons salt
2 tablespoons oregano
1 1/2 teaspoons anise seed
1/4 cup sugar
2 (12 ounce) cans tomato paste

Preparation

Put tomato juice on the stove, bring to a boil.
Add remaining ingredients and let simmer for 2 hours.
Put hot into quart jars or pints.
Wipe tops of jars and place lids and rings on.
Put in canner.
Pressure can at 5lbs. pressure for 8 minutes.