7-8cupschoppedcored, and peeled plum/paste tomatoes*
1cupdry white winefor alternative, see Notes section below
Prepare canner, lids, and jars.
In a large, deep, stainless pot, combine all the ingredients except the tomatoes. Bring to a full, rolling boil over high heat, stirring often.
Reduce heat, cover, and boil gently for 5 minutes. Keep warm on lowest heat while filling the jars.
Pack tomatoes into hot jars, leaving a 1/2-inch headspace. Ladle the hot vinegar mixture into jars, making sure to keep the 1/2-inch headspace. Remove air bubbles with a non-metallic spatula, adding any additional liquid needed to retain the 1/2-inch headspace. Wipe rims, attach lids and place jars in canner.
Bring to a boil, then process for 20 minutes. Turn off heat, remove canner lid and wait 5 minutes before removing the jars to cool on a cloth-lined counter.
Check seals after 24 hours, then store in a cool, dark place.
*I always prepare a bit extra tomatoes to make sure I have enough.**As an alternative, you can use 2 tablespoons of Italian Seasoning in place of the oregano and basil. All herbs MUST BE DRIED, though, for this recipe to remain safe to can.Alternative to using wine (I haven't done this, so can't attest to the flavors, just researched the safety aspect):
Replace the 1 cup of dry white wine (ph of 3.0-3.4) with an equal amount of apple cider vinegar (ph of around 3). This keeps the acidity about equal, so doesn't impact the safety.
Increase the sugar to 3 tablespoons to counteract the stronger vinegar flavor.