Fill a large pot with water and bring to a boil. This is your hot water bath and should be large enough to fit several jars of tomatoes.
Preheat oven to 210 and place glass mason jars in oven to sterilize and heat.
Place sealer rings into a pot of water on the stove and bring to a simmer. This softens to sealing rings so they can properly seal.
When ready to start canning, pull a hot jar out of the oven with tongs.
Put 1 tsp. brown sugar, 1/2 tsp. coarse salt, 1/2 tsp citric acid into jar.
Place a funnel over your 1 quart jar and ladle in hot tomatoe sauce to within 1/2 ” from the top of the jar. The "head space" is very important to get a proper seal.
Remove funnel and wipe around the rim of the jar with a clean dishcloth or damp paper towel.
Take sealer ring from hot water and place on jar.
Screw screwband on. Barely finger tighten only. Do NOT overtighten.
Once you’ve filled enough jars to fill your canning pot, place your jars inside the pot of water using your jar tongs. Your water should be hot … almost boiling when you place the jars inside. You can also place the jars in the pot one by one as you fill them.
The water needs to cover your jars by a couple of inches.
Put the lid on your canning pot and bring the canning water back up to the boil. Once at boiling again you can start your timer.
Your jars need to boil for 45 minutes.
While your 45 minute hot water bath it taking place, you can run outside and start cranking out your remaining bushel of tomatoes.
1 bushel will get you 20-22 quarts of tomato juice. 2 bushels of tomatoes will get you 42-44 quarts.