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 heat them so they don't crack when they're filled with the hot tomatoes.
When ready to start canning, pull a hot jar out of the oven with tongs.
Put 1 tsp. brown sugar, ½ tsp. coarse salt, ½ teaspoon citric acid into jar.
Place a funnel over your 1 quart jar and ladle in hot tomatoe sauce to within ½ ” 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.
Allow the jars to cool slightly in the water bath and then remove them to the counter where they should stay undisturbed for several hours. You will hear the seals "pop" as the pressure changes indicated you have a seal. Any unsealed jars need to be reprocessed or kept in the refrigerator to be used first.
1 bushel will get you 20-22 quarts of tomato juice. 2 bushels of tomatoes will get you 42-44 quarts.