1. Dice and chop up all of the vegetables and put them into a large stock pot.

2. Add remaining ingredients and mix well.

3. Bring to a boil over medium-high heat and simmer for 20 minutes.

4. Remove from heat and allow the sauce to cool for 10 minutes.

5. Use the immersion blender to mix the sauce to your desired consistency.

6. Using a ladle and funnel, pour the mixture into sterilized jars leaving 1 inch of head space from the rim.

7. Wipe the rims of the jars clean with a damp paper towel.

8. Seal with snap lids and rings.

9. Fill the processor half full of water and bring it to a boil.

10. Place the jars in the processor, making sure that they are covered in water and process at a boil for 20 minutes.

11. Remove jars from the canner with a jar lifter and place them on a towel on the counter to seal. Snap lids will “pop” and be indented when the cans have sealed.

12. Mark with the date and contents.

13. Once cooled, store in a cool dark place.