Harvest Marinara Sauce

Inspect 10 quart-sized jars for any signs of damage, such as cracks or rust on the rings. Discard any jars that do not meet the required standards. Submerge the remaining jars in simmering water to prepare them for use.

Wash new, unused lids and rings with warm soapy water to ensure they are clean and free of any debris.

Combine 10 pounds of tomatoes, 1/4 cup of honey, 2 teaspoons of dried oregano, 1 teaspoon of salt, and a few whole bay leaves in a large stockpot. Add enough water to cover the ingredients and stir to combine. Bring the mixture to a low boil over medium-high heat, then cover it and let it simmer for 20 minutes. Remove the bay leaves and taste the sauce to adjust the seasoning as needed.

While the tomatoes are cooking, heat 1/4 cup of olive oil in a large skillet over medium-high heat. Cook the onions and garlic until they are softened but not browned, about 10 minutes. Remove the skillet from the heat.

Transfer the cooked tomatoes to a food mill placed over a bowl and purée them in batches, separating the pulp and juice from the skins and seeds.

Return the tomato pulp and juice to the stockpot. Stir in the cooked onions and garlic, then bring the mixture to a boil over medium-high heat. Let it simmer uncovered, stirring occasionally to prevent scorching, until the sauce thickens and reduces by about half, which may take anywhere from 1 to 2 hours.

Transfer the jars and lids from the simmering water to a dry towel to prevent them from getting wet.

Add 1 tablespoon of lemon juice and 1/2 teaspoon of salt to each jar. Ladle the hot tomato sauce into the jars, leaving about 1/2 inch of space at the top. Wipe the rims with a moist paper towel to remove any residue, then screw on the lids tightly.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, then bring the water back to a rolling boil. Cover the stockpot and let it process until the jars are fully sealed, which may take about 45 minutes.

Remove the jars from the stockpot and let them rest for 12 to 24 hours, several inches apart. Press the center of each lid with your finger to ensure it does not move up or down, then remove the rings for storage. Store the sealed jars in a cool, dark area.