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20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
7 (16 oz) pint glass preserving jars with lids and bands
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