How do you make pasta sauce to keep long term in a jar?

* 2 tablespoons olive oil

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 pound fresh tomatoes, chopped

* 1 (28-ounce) can crushed tomatoes

* 1 (6-ounce) can tomato paste

* 1 teaspoon dried oregano

* 1/2 teaspoon dried basil

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

* 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot or Dutch oven over medium heat, heat the olive oil.

2. Add the onion and cook until softened, about 5 minutes.

3. Add the garlic and cook for 1 minute more.

4. Add the fresh tomatoes and cook until they are softened, about 10 minutes.

5. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.

6. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the sauce has thickened.

7. Stir in the Parmesan cheese and serve immediately.

To can the sauce:

1. Prepare the sauce according to the recipe.

2. While the sauce is simmering, sterilize the canning jars and lids by boiling them in water for 10 minutes.

3. Ladle the hot sauce into the jars, leaving 1 inch of headspace at the top.

4. Wipe the rims of the jars with a clean cloth.

5. Place the lids on the jars and screw on the rings.

6. Process the jars in a boiling water bath canner for 35 minutes.

7. Allow the jars to cool undisturbed for 24 hours.

8. Check the seals on the jars by pressing the center of the lid. If the lid pops up, the jar is not sealed properly and should be refrigerated.

The sauce will keep for up to 1 year in a cool, dark place.