My First Batch of Canned Spaghetti Sauce

I made spaghetti sauce over the weekend.  It was a three-day project!
Saturday:  buy tomatoes at the Farmer's Market, give self pep talk about canning
Sunday:  blanch, peel, boil, strain, sautee, simmer (the simmering took about 9 hours, I kid you not! - but I had the temp too low)
Monday:  simmer a bit more, pressure can 6 pints of spaghetti sauce, eat leftovers for dinner

Here are my totals at this point, including the recipe and method used:
strawberry jam, 6/09, 6 pints, pectin box recipe(?), WB
pickled cauliflower, 7/09, 5 pints, BBB, WB
pizza sauce, 9/20/09, 4 pints, Allrecipes, PC
applesauce, 9/15/09 and 9/21/09, 9 pints, Presto PC instruction book, PC
crushed tomatoes, 4 pints, PC
spaghetti sauce (20 lbs of tom.), 9/28/09, 6 pints, PC

BBB= Ball Blue Book
WB= water bath canning
PC= pressure canning

If there's one thing I've learned from this year's canning experiences, it's that it really is okay and a good thing to do the tasks in segments.  It doesn't all have to be done in one five-hour shot!  (And that's a good thing, because with kids, it can't be done in a five-hour shot!)

I keep thinking that I may be done with canning for the year, but then I think how nice it would be to have a few more pints of something on the shelves.  (Four measly pints of pizza sauce?  We can blast through that in one month, easily!)  So who knows.  I do want to pick apples one more time this year.  We shall see.