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1
Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
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2
Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
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3
Stir in the remaining ingredients.
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4
Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
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5
Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
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6
You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce....
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7
To Boiling Water Bath Can the Sauce for Shelf Storage:
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8
Fill sterile canning jars to within 1/4-inch of the top.
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9
Wipe the rims with a paper towel dipped in vinegar.
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10
Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
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11
Place in a canner with water to cover the lids by 2-inches.
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12
Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
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13
Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
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14
Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
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15
To Pressure Can the Sauce for Shelf Storage:
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16
Fill sterile canning jars to within 1-inch of the top.
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17
Wipe rims with a paper towel dipped in vinegar.
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18
Place lids on jars and screw on rings to finger-tip tightness.
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19
Place in a pressure canner according to your manufacturer's instructions.
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20
Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
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21
Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
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22
Transfer the jars to a cooling rack to rest for 24 hour hours.
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23
Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
