Wash tomatoes and remove core and blossom ends, plus any bad spots.

Fill a food processor or blender with tomatoes and puree tomatoes, skin, seeds, and all.

Pour tomatoes in a large pot and bring to biol over medium-high heat.

Decrease heat to low, and simmer sauce 20 minutes, or as long as 2-3 hours, stirring occasionally to prevent sticking.

Sterilize 7 quart jars or 14 pint jars and bring water to boil in the water-bath canner.

Heat rings and lids in warm water.

Ladle tomatoes into jars leaving 1/2" head space and add 2 TBS lemon juice or 4 TBS vinegar to each quart jar.

Slide a nonmetallic spatula around the inside of the jar to release air bubbles.

Wipe rim and threads of jar, then remove the lid and ring from the hot water and screw lid on jar.

As you fill each jar, place it in the canner. The water should be simmering in the canner.

After all the jars are filled, lower them into the canner. The water must cover the jars by 1-2" so add water if needed.

Put the lid on the canner and bring the water back to biol. Once it's boiling, start the timer.

Process pints for 40 minutes and quarts for 45 minutes.

When the time is up, turn off the burner and remove lid. Let the canner cool for five minutes before removing jars.

Remove the jars from the canner and set them upright, 1-2" a part on a dry towel. Let them cool for 12 to 24 hours.

After the jars have cooled, check the lids for seals by pressing down on the center of the lid. The lid should be pressed down and should not flex. If that's the case, take the ring off, and gently try to take off the lid. If it doesn't come off, you have a good seal!

Wipe the lid and jar, label, and store jars in a cool, dry, dark place.