Combine all ingredients in a large Dutch oven; bring to a boil. Cover and cook over medium heat, stirring occasionally, 3 hours or until thickened.
Quickly ladle sauce into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes. Serve on vegetables, meat loaf, or omelets.