Sterilize jars in water bath canning pot for 10 minutes. Let them sit in hot water until ready to use.
Heat bands and lids in simmering water. Do not boil. Let them sit in hot water until ready to use.
Combine all ingredients in large pan. Bring to boil. Reduce heat and slow boil, stirring frequently, until it has thickened, about 1 hour. Use an immersion blender to make the sauce creamy. If you don’t have an immersion blender, transfer to a stand blender. If you think it could still be a little thicker, you can continue to cook until desired thickness, just make sure you turn the heat down and stir often.
Fill hot jars leaving a half inch of head space. Wipe rims. Cover with hot lids and tighten bands fingertip tight.
Process the jars of sauce for 15 minutes (adjust for altitude). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool. Check lids to make sure they have sealed. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated.