Cooking: Blend together tomato sauce and peaches until smooth. Pour into an 8-quart stockpot. Add vinegar, Brown Sugar Sweetener Substitute, molasses, seasonings, Worcestershire Sauce, and salt. Simmer on medium-low heat for 2 hours. Whisk in tomato paste.

Canning: Ladle sauce into jars. Wipe the rim of the jar clean with a paper towel. Add lids and rings. Only turn the rings finger tight. Place in a hot water bath canner. Bring to a gentle boil for 20 minutes. Remove from canner and allow to cool. Check seals before storing.

*To get the smooth texture of bought sauce, blend the cooled sauce in your blender until smooth.