I had already juiced my tomatoes so I adapted some recipes to make the sauce. Here is the original recipe that I used to adapt from.
The original recipe says that you can start with 3 quarts of tomato sauce. I had 12 quarts of tomato juice so first I cooked it down by half.
Once it cooked down I add my other ingredients. Since I now have 6 quarts of tomato sauce I doubled the ingredients from the original recipe. I added garlic powder and onion powder instead of the actually onions and garlic.
I put in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 2 cups of brown sugar, 2 tablespoons of canning salt, 2 tablespoons of dry ground mustard, 1/2 teaspoon of cayenne pepper, 2 tablespoons of paprika, and 3 cups of vinegar. You can see how the color has changed after I put in the brown sugar and all the spices.
Now put the sauce in your clean, hot, sterilized canning jars. Wipe rims and adjust caps. Process in a boiling water bath for 20 minutes.