So you have about 40 qts. of juicy sauce, right? Since that is what the mill gives you. ;)

I so, then defrost over heat, in the SS pan. Cook down to the consistency you want - thick or thin sauce. Add 1 T BOTTLED lemon juice to each pint or 2 T to each quart, you can also add 1/2 tsp. canning salt to each pint or 1 tsp. to each quart. It is optional but we prefer it.

We do ours in pints as it is difficult to use up a whole quart of tomato sauce at one time.

Fill with the jars with sauce leaving 1/4" headspace and process in BWB quarts 40 mins. and pints 35 minutes or PC pints OR quarts @ 6 lbs. for 20 mins. or @ 11 lbs. for 15 mins.

See detailed instructions below.

Dave

Here is a link that might be useful: NCHFP - Canning Tomato Sauce

thanks dave!!