This homemade spaghetti sauce is perfect for canning or freezing, offering a rich and flavorful addition to your pasta dishes.
Prepare all vegetables by washing and chopping them into small pieces.
Chop vegetables uniformly to ensure even cooking.
In a large stock pot, combine all the chopped vegetables, tomato paste, and seasonings.
Mix thoroughly to evenly distribute the spices.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Keep an eye on the pot to prevent sticking.
Reduce the heat to low and let the sauce simmer, partially covered, for 2 hours, stirring occasionally.
Stir every 20 minutes to prevent burning and ensure even cooking.
Once the sauce has thickened, use a ladle to fill sterilized jars, leaving 1/2 inch of headspace.
Wipe the rims of the jars clean before sealing.
Seal the jars with lids and process them in a water bath canner for 35 minutes.
Ensure jars are fully submerged in water during processing.
Allow the jars to cool completely before storing in a cool, dark place.
Check the seals after cooling to ensure proper preservation.
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