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Export 9 ingredients for grocery delivery
Step 1
Saute oil, onion, and garlic in a large, stainless steel stock pot 2-3 minutes.
Step 2
Add remaining ingredients and bring to a boil.
Step 3
Reduce heat to low and cook 15-20 minutes.
Step 4
Blend until smooth with an immersion blender.
Step 5
Cook for another 20-25 minutes for flavors to meld and sauce to thicken further, stirring often to prevent sticking. Be careful of spatters - you can partially cover the pot if needed.
Step 6
For water-bath canning:***Prepare jars, lids, and canning equipment while sauce is cooking. Remove sauce from heat and ladle into hot, clean jars one at a time with 1/2-inch headspace.
Step 7
Remove any air bubbles by running a plastic spatula or knife around the inside of the jars. Wipe rims with a moist towel and attach lids.
Step 8
Process both pint and 1/2-pint jars for 20 minutes. Remove to a towel-lined surface and let sit undisturbed for 12-24 hours. Check seals, refrigerating any that didn't seal, label and store for year to year and a half.
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