Canning Pizza or Spaghetti Sauce from Fresh Tomatoes

Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water working in batches 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.

Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent about 5 minutes.

Combine tomatoes onion lemon juice red wine garlic celery basil red sweet pepper salt bay leaves and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens about 10 minutes.

Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot sterilized jars filling to within 1/4 inch of the top. Top with clean lids and screw on rings.

Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.

Remove the jars from the water bath canner and place onto a cloth-covered or wood surface several inches apart until cool 8 hours to overnight. Press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.