It might be better to can a kind of "base"--tomatoes, onions, peppers, garlic--and add the extras later.
For my tomato canning, I halve the tomatoes, cut up peppers, onions and garlic, and bake at 400 for an hour. I puree the mix, add some vinegar just to make sure it is acid enough, and pressure can the result.
If I want pizza sauce, I add some red pepper flakes and Italian seasoning after I open the jar.
Spaghetti sauce might get some fennel and ground beef and a glass of wine.
I just haven't been the same
since that house fell on my sister.