I received a pepper recipe, but it does not give canning instructions.

Here is the recipe:

8 oz can tomato paste
24 oz ketchup
1 tablespoon salt
3 cups sugar
2 cups sugar
2 cups white vinegar
1 pint oil (1/2 olive and 1/2 Wesson)
2 large onions
4 cloves garlic sliced
2 tablespoons basil

Boil all ingredients 10 minutes
Add peppers and cook for additional 8 minutes

Seal in jars

Any advice on how to seal? Pressure canning vs hot bath? How long? Etc..?