This is my favorite Marinara sauce and I'd like to make a large batch and can it. Is it doable and how would I do it? I have a bunch of tomatoes ready to go. :)

http://www.lidiasitaly.com/recipes/detail/589

¼ cup extra-virgin olive oil
8 garlic cloves, peeled
1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
kosher salt
peperoncino
10 fresh basil leaves, torn into small pieces
freshly ground black pepper

Heat the oil in a 2 to 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.

Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.