13 cups tomato puree (need about 9 pounds of tomatoes run through a food mill)
1/2 cup bottled lemon juice
2 tsp dried oregano
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1. Prepare canner, jar and lids.
2. Place half of the tomato puree in a large stainless steel saucepan. Bring to a boil over high heat, stirring occasionally. Maintaining a constant boil, add remaining tomato puree, 1 cup at a time. Stir in lemon juice, oregano, pepper, salt and garlic powder. Boil hard, stirring frequently, until mixture is the consistency of a thin commercial sauce, about 15 minutes. Remove from heat.
3. Ladle hot sauce into hot jars, leaving 1/2 headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-right.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 35 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Feel free to add more oregano, pepper and garlic powder, but do not change the proportion of tomato puree to lemon juice.