• Skin and deseed tomatoes using a food mill, vegetable strainer or by hand.
  14 cups green (unripe) tomatoes
• Dice onion and mince garlic.
  1 medium onion, 5 cloves garlic
• Soften onion in a bit of olive oil. Add garlic and soften that for 3-4 minutes.
• Add the onion, garlic and tomato sauce, plus all of the the other ingredients, except for the lemon juice.
  2 bay leaf, 2 teaspoons coarse kosher salt or sea salt, 1 tablespoon dried basil, 1 tablespoon oregano, dried, 1 tablespoon parsley, 1 teaspoon cracked black pepper, 4 tablespoons sugar
• Bring the sauce to a boil and then reduce heat to a high simmer. Cook the sauce down by half. Once it has thickened up so it resembles a sauce, it's time to can it.

For both pressure and water bath canning

• Add 1 tablespoon of lemon juice per pint or 2 tablespoons of lemon juice per quart.
  Bottled Lemon Juice
• Fill the jars with the aid of your canning funnel, leaving 1/2-inch headspace. (The space between the top of the sauce and the rim of the jar.
• Remove bubbles with a bubble tool or wooden chopstick.
• Wipe the rim of the jar clean with a damp paper towel.
• Center lid on the jar. Screw on the band, fingertip tight.

To pressure can

• Add the jars to the canning pot. Secure lid. Turn the heat on high and vent the canner for 10 minutes.
• After 10 minutes, add the dial gauge or weighted gauge pressure regulator to the pot.
• Let the canner come up to the correct pressure for your altitude. See notes in the recipe card below for the pressure required for your altitude.
• When the gauge has come up to the desired pressure, start the timer.
• Once time has elapsed, remove the canner from the burner. Allow pressure to release naturally.
• Once all of the pressure has been released, carefully open the lid and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.
• Then remove the lid and allow the jars to rest another 5 to 10 minutes in the canning pot.
• After resting, remove the jars to a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed.
• Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
• Then remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.
• Label jars with contents and the date. Store in a cool, dark space.

To water bath can

• Get the canner water hot, and add the filled jars. Once the water is boiling, set the timer.
• Once processing time is done, remove the pot from the heat and carefully open the lid and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.
• Then remove the lid and allow the jars to rest another 5 to 10 minutes in the canning pot.
• After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed.
• Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
• Then remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.
• Label jars with contents and the date. Store in a cool, dark space.