Next, fill sanitized hot jars by layering the tomatoes, garlic and basil. Roughly 4 cloves of garlic and a few basil leaves are added to each jar. Remember to leave a 1-inch headspace when packing the jars.
Once the jars have been filled add bottled lemon juice - 2 tablespoon per quart 1 tablespoon per pint. Add a pinch of salt, though it is not required.
Fill jars with boiling water, remembering to leave a 1-inch headspace.
Remove air bubbles and gently pierce tomatoes with air bubble removing tool. Add additional water if needed to ensure tomatoes are covered.
Wipe rim of jars with a clean cloth dipped in hot water or distilled white vinegar.
Add warmed lids and rings to finger tight.
Process in a steam, hot water bath, or pressure canner based on your elevation. See processing times in the blog.