Do not use any bruised or rotted tomatoes because they can ruin the whole batch.
Using high-quality ripe tomatoes for making homemade tomato sauce will deliver the best flavor.
Fill pressure canner with water and bring to a simmer, add jars.
Once jars are warmed up, add a 1/4 teaspoon of citric acid per pint or 1/2 teaspoon per quart.
Blanch tomatoes and peel skins.
Add the tomatoes to a pot and bring to a boil for about five minutes. Use an immersion blender to break down into a sauce.
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