Step 1

Put all ingredients in a heavy saucepan and simmer for two hours until the mixture is chunky and soft. Use a potato masher halfway through cooking to break down large pieces and make a chunky thick sauce.

Step 2

Pour hot ingredients into pint jar and leave an inch and a half of empty space at the top of the jar (head room)

Step 3

Wipe the rim of the jar clean with a dish towel, place the lid on top, then the screw cap on, but not too tight

Step 4

Submerge jars into a boiling pot of water with the cover on the pot and let process for 12 minutes.

Step 5

Use your jar lifter to remove each jar, keeping the jar upright the whole time, and set on a kitchen towel to cool.

Step 6

Let jars sit undisturbed for 24 hours. You do not want to disturb the sealing process.

Step 7

Unscrew the rings and check your seals by gently lifting them up - they should not be loose or pull up

Step 8

You can now store safely either with the rings on or off the jars