The Spaghetti Sauce Mix is basically just dried spices with some dried garlic and onion, sugars, starches, hydrolyzed soy protein and citric acid. Given the fact that it's all dried product, it shouldn't make any difference. Your higher yield is probably a combination of not cooking the sauce down as long plus the addition of the tomato paste.

You also processed your pints per the time for quarts, so that adds an additional margin of safety. Based on that I don't see any necessity for freezing what you canned.

(I'm assuming you did add lemon juice or citric acid to the jars.)

Carol

Here is a link that might be useful: Canning Tomato Sauce

Nope. I didn't add any lemon juice or citric acid as the directions did not mention this and the mix has the citric acid in it.
I guess I'll go ahead and freeze it.
Thank you for the quick reply Carol!
Cathy

The mix has citric acid, but we have no way of knowing it's sufficient. I really doubt there's enough in that little bag of mix for 8 pints.

Given the short timeframe (i.e. within 24 hours) you could also re-process the sauce instead of freezing. In other words, empty sauce into the kettle, bring back to boil, re-prep jars and new lids, add citric acid or lemon juice to jars as directed, and BWB 35 minutes for pints.

It's extra work but you can then shelf-store and save freezer space.

Carol

I agree, not enough added acid for the sauce. I would freeze it, too.

I went ahead and put it in the freezer.
I really didn't want to can it in the first place, but since I had the canner out so that I could do some apple jelly and then that mix was just sitting on the shelf... lol I really got side tracked!
Well, at least the sauce doesn't take up as much room as the tomatoes did! And I do tend to go through quite a bit of sauce, so it shouldn't be in there for long!
Thanks again for the advice!
Cathy

Because most tomatoes contain natural acid, and I must assume that you cooked yours down to a point where it wasn't watery anymore. Even though you made 8 pints instead of 5, I doubt it would be a problem. The worst case would be that the tomatoes were origially very low in acid, which I doubt. The dried spagetti mix does have citric in it too, enough to acidify 5 pints. To be absolutly sure its safe, open each jar as mentioned, and reheat to boiling, add the additional acid (maybe a bit of garlic too??), and fill the jars, cap and process again. Freezing is an option, if you have the space and have left enough headspace in each jar for expansion. I don't usually freeze anything in glass jars after the clarifying of some home made sparkling wines that blew up in the freezer.
Even if the sauce were to become unsafe in its jars, simply reheating and bringing to a boil for about 10 minutes would kill off any baceria culture that may have occured inside the jars while in storage.

Sure, if you add garlic to the jars, then there goes bringing up the acidity... you are back to the same problem of not enough acid.

Again, ADD "ADDITIONAL" ACID, and then for some flavor add garlic, dried is fine, and soaks up any liquid it comes in contact with rest of the ingriedents. A half teaspoon of citric to each quart, and a half teaspoon of dried granulated garlic, isn't going to affect the safety at all, especially if its reboiled, canned, and reprocessed.

I was following this fine until the garlic part. Does that little clove of garlic help or hinder the acidity? Make it more or less acid?

A single garlic clove may lower acidity a slight, just like adding dried. Because tomatoes are always going to be an 'iffy' when it comes to total acidity, no matter if you add a single leaf of an herb, or a bunch of onions or garlic. Thats the main reason a half teaspoon of citric acid is enough to make any plain tomato sauce acidic enough to make a safer canning. SOme might not like that extra acid, but adding a small amount of sugar, or even grape juice will reduce the acidic taste. Garlic, onions, celery, and peppers are low in acidity and if added to any acidic food, they will 'dilute' the acidity a slight.