(After lurking and learning, I'd appreiate some feedback from those
who've done it ....)

Not as in fresh tomatoes (the season is a bit past here in PA) but as in:

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

Sweat down onion and garlic, add thyme and carrot, cook until carrot is
soft. Add tomatoes, crushing by hand. Bring to boil then simmer to
desired consistency.

Yields 2 - 3 pints.

I'd like to produce a larger batch (or multiple small ones) when:
(a) BigBox has San Marzanos on sale, or,
(b) Fresh Romas are in season
and then can a load of pints (my pressure canner holds 7).

Should I be using Ball Blue Book as a guide, or NCFHP, testing pH and
add lemon juce to achive 4.0, then BW process?