I told you I would be making pasta sauce. I decided to pressure can the sauce, so I wouldn't have to add extra acid to it. If you BWB the sauce, you have to follow a specific recipe to get the acid proportions correct and usually you still have to add citric acid or purchased lemon juice. I like to wing it, no recipe, just taste.
adding your favorite spices. I decided just to use what I had around the house and not purchase anything else. I used home grown onions frozen garlic and canned mushrooms. I added a can of chicken broth for flavor and salt content, parsley, Italian Seasoning and a bit of brown sugar. You can put pretty much whatever you want to at this point. I also added a touch of Chili Oil, just to give it a bit of kick. You want to simmer everything together to marry the flavors and reduce the sauce to a thicker consistency. I also added some red and yellow bell peppers without sauteing them. They will cook enough in the pressure canner. I start tasting at this point. Sometimes more salt, some pepper, whatever you want.