Select Tomatoes: Use 21 lbs of Roma tomatoes for best results. Romas are meaty and have easy-to-remove skins, making them ideal for sauces.

Wash Tomatoes: Rinse thoroughly under warm water, removing dirt and debris.

Core: Use a sharp knife to cut out the cores of the tomatoes, removing the tough stem area.

Chop and Crush: Dice tomatoes and place a layer in your stainless steel pan. Use a potato masher to crush the bottom layer to release juices.

Simmer Tomatoes: Add the rest of the chopped tomatoes to the pan and bring to a boil, stirring frequently. Simmer for 5 minutes to soften the tomatoes.

Strain: Use a food mill to remove skins and seeds, collecting the juice in a separate pan. Discard the skins and seeds.

Simmer Juice: Boil the collected juice until it reaches your desired consistency. Reduce by 1/3 for a thinner sauce or by 1/2 for a thicker sauce.

Sterilize Jars: Inspect jars for cracks or damage. Place clean jars in your canner, cover with water, and bring to a simmer.

Warm Lids: Place lids in a saucepan with warm water on low heat to activate the adhesive.

Acidify Jars: Add 1 Tbsp bottled lemon juice to each pint jar to ensure proper acidity.

Fill Jars: Use a funnel to ladle sauce into jars, leaving ¼ inch of headspace.

Remove Air Bubbles: Run a knife or air bubble tool along the jar's interior to release trapped air.

Clean Rims and Seal: Wipe rims with a damp paper towel. Place lids on jars and screw rings until fingertip-tight.

Process in Canner: Place jars in the water bath canner, ensuring they’re covered by at least 1 inch of water. Process pint jars for 35 minutes, adjusting for altitude if needed.

Cool: Turn off heat and remove the lid. Let jars rest in the canner for 5 minutes before transferring to a towel. Cool undisturbed for 24 hours.

Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed.

Label and Store: Write the date on each jar. Store in a cool, dark place for up to 1 year.