Add all the ingredients into a large stockpot and heat over medium heat.
Once the sauce comes up to a boil, lower the heat to low and let it simmer partially covered for 2 hours. Stir occasionally to prevent anything from sticking to the bottom of the pan and burning.
minutes or so before you remove the spaghetti sauce from the heat start heating up your hot water canner.
Place your quart jars and lids into the canner to sterilize them.
Remove one jar at a time and fill with the tomato sauce. Wipe the rim clean and pull a lid out of the canner. Tighten the lid on with a band.
Once all the jars are filled, water bath the spaghetti sauce for 35 minutes.
Remove from canner and place hot towel over top of the jars.