Here in Toronto it is tomato season, and many many families are starting to process and put up their years worth of tomato sauce. How it is most often done is with a machine in the yard that you feed the cleaned tomatoes into and it separates out the seeds and the skins and pulps the flesh. A huge time saver, then it is put into a large kettle (not always, but often) and cooked down a bit. Into the large jars goes some basil (sometimes) and the tomato. The jars are sealed and put into a boiling water bath so the canning is safe.
An interesting factoid that goes along with this is that the women who work on this have to be in a certain part of their cycle or they cannot participate. To this day.
I do adore something about that, maybe not the fact of it so much, as the continuance of the tradition.
Also learned another olive technique.....soak them in plain water, changing it every couple of days for a few weeks, at this point I lost the train a bit, but you would then put them in brine? With some garlic? It was not exactly a complete recipe....
May try again this year and see if we can figure it out.