Do not go rogue on canning. Unless you really want to see what delightful botulism spores you can cultivate.

+1 to lemon juice, or a pressure canner.

As an aside, I find that it usually ends up thin and watery if simply blended and canned (although it depends on how juicy the tomatoes are). I prefer to simmer it down or strain out some of the water before canning, but that's just my preference.

You have to add acid. Tomatoes don't have enough to be safe for hot-water canning without it. I use bottled lemon juice.

http://nchfp.uga.edu/publications/usda/GUIDE%203%20Home%20Can.pdf is the USDA guide for tomatoes.

I don't think raw pack for tomatoes is considered safe anymore.

http://www.motherearthnews.com/real-food/how-to-can-tomatoes-at-home-safely.aspx?PageId=1#axzz3CAYAefuM

But if you want to try:


http://www.marthastewart.com/904226/raw-pack-tomatoes

Can somebody tell me how to can raw tomato sauce?
I have skinned them and and run them through the processor. Can I just put them in glass jars, close them, and boil them for 40 minutes? Should the water cover the glass jars when boiling?
Thank you for any advice.