• Start by filling the large water bath canner with water. Bring water to a boil over high heat.
• While water is heating, fill a large stock pot with cold water and set aside.
• Pour the oil in a separate large stock pot, and heat over medium heat.
• Peel the onions and cut into large chunks and place in a food processor. Pulse until the onions are very small.
• Place the onions in the oil and sauté for 10-15 minutes until the onions are soft and translucent, stirring frequently.
• When the water begins to boil, it's time to blanche the tomatoes. Submerge a few tomatoes in the boiling water (about 5-6 at a time). When the skin of the tomato splits, immediately remove the tomatoes from the boiling water and place them in the cold water. Repeat this process until all the tomatoes have been blanched and start to split.
• Once the tomatoes are blanched, take a knife and cut the skins and the center core from the tomatoes.
• Place the peeled tomatoes in a food processor and puree or pulse until there are no longer any large chunks of tomatoes.
• Pour the pureed tomatoes into the large stock pot with the onions.
• Add in spices, sugar, salt, and tomato paste and stir until well incorporated.
• Bring the spaghetti sauce to a boil, then turn heat to medium. Cover and cook 2 hours.
• Stir spaghetti sauce frequently to avoid burning on the bottom.
• Wash and prepare quart jars.
• When spaghetti sauce has cooked for a minimum of 2 hours and has a nice, thick consistency, remove from heat and fill jars immediately.
• Using canning tools, fill each jar with spaghetti sauce leaving 1/4" from the top.
• Add 1 tablespoon of lemon juice to each jar.
• Once the jars have been filled, wipe the top of the jar with a paper towel to remove any sauce that may have gotten on the rim of the jar. Place the lids on and hand-tighten the rings.
• Let the jars cool for 30 minutes, then place in them in the water bath canner.
• Once the jars have been placed in the water bath canner, fill the canner with water until the jars are completely covered with at least 1" of water. (I like to place my finger on the top of the lid and if the water comes to my first knuckle, then it's enough water.)
• Cover and bring the water to a boil and boil for 45 minutes.
• When the time is up, using jar tongs (canning tools) to lift each jar out of the boiling water and set aside. Do not touch or move the jars after they have been removed from the water bath for 24 hours.
• Once the jars have cooled completely, check to see if the jars have sealed properly by lightly pressing down in the center. If the lid clicks or pops up and down - it did not seal.
• If it did not seal properly, store the spaghetti sauce in the fridge.
• Store jars of spaghetti sauce in a cool, dry place.
• Shelf stable for up to 2 years.

Freezer Directions

• Once the spaghetti sauce has cooled completely, fill desired freezer Ziploc bags with spaghetti sauce.
• Push the as much of the air out of the freezer bags as possible and seal.
• Place in the freezer.
• Store in the freezer for up to 3 months.