Tangy Spaghetti Sauce for Canning

Do you have so many tomatoes you don't know what to do with them? Make spaghetti sauce!

3 medium onions, chopped 
2 cups green bell peppers, chopped 
3/4 cup hungarian wax chile, chopped (banana peppers) 
1 (8 ounce) can mushrooms, sliced, chopped, and drained 
3 teaspoons minced garlic 
16 cups tomatoes, peeled, cored, and chopped 
3 (12 ounce) cans tomato paste 
3 tablespoons brown sugar 
1 tablespoon dried oregano
 4 teaspoons salt (canning) 
2 teaspoons dried basil 
1 teaspoon black pepper 
1 teaspoon crushed red pepper flakes 
2 tablespoons italian seasoning 
1/2 teaspoon cumin 
1/2 cup red wine vinegar
1/2 cup lemon juice

Yield: 7-8 quarts

Directions: 1) Add all ingredients to stock pot. 2) Heat to boiling. 3) Reduce heat. 4) Simmer, partially covered for 2 hours. 5) Stir occasionally. 6) After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight. 7) Process for 35 minutes for quart jars in a water bath. 8) ** You can also freeze in quart size freezer bags.