1. Sterilize the canning jars, lids, and bands. Use your dishwasher’s sanitize and rinse cycles for the jars or use boiling water and dish soap. Wash the lids and bands in hot soapy water.
2. Rinse the tomatoes by placing them in a colander or bowl using cool running water.
3. Dice the tomatoes into small, even pieces.
4. Rinse the dried peppers in a sieve or bowl of running water to remove any dirt or debris.
5. Toast the dried peppers on a hot frying pan, skillet, or griddle on each side for 8 to 10 seconds until they puff and blister slightly. Be careful not to burn them.
6. Let them cool, then remove and discard the stems and seeds. Tear them into large pieces and place them in a bowl. Cover with boiling water and let them stand for 20 minutes or until softened. Drain, putting 1 cup of the water aside.
7. Sauté the garlic in hot oil in a 6-quart pot over medium-high heat for 30 seconds. Stir in the onion and cook, cover and stirring regularly, for 10 minutes or until the onion is tender.
8. Uncover and cook, stirring regularly, for 5 to 10 minutes or until the onions are lightly browned.
9. Add the diced tomatoes, sugar, chili powder, salt, cumin, ground red pepper, chilies, and the reserved soaking liquid to the pot. Remove from the heat.
10. Purée the mixture in a blender in 2-cup batches until smooth. Put the purée back into the pot and bring it to a boil.
11. Reduce the heat and simmer the tomato sauce, uncovered, stirring often, for 25 minutes or until it thickens and darkens in color.
12. Use a ladle to fill the sterilized jars with the sauce, leaving ¼ inch headspace.
13. Use a bubble remover tool to remove any air bubbles.
14. Wipe the jar rims clean with a damp paper towel.
15. Place the lids and screw bands on the jars, ensuring clean contact surfaces for a good seal. Adjust lids until fingertip tight.
16. Put the jars into a pressure canner and process them for 50 – 55 minutes, adjusting for your altitude, jar size, and canner type:

Dial-Gauge Pressure Canner

• 0 – 2,000ft: 11 lbs
• 2,001 – 4,000ft: 12 lbs
• 4,001 – 6,000ft: 13 lbs
• 6,001ft and up: 14 lbs

Weighted Gauge Pressure Canner

• 0 – 1,000ft: 10 lbs
• 1,001ft and up: 15 lbs

Post Processing  

1. When the time is up, turn the heat off and wait for the canner to return to zero pressure. Leave the lid on for an additional 5 minutes for safety. Open the lid carefully.
2. Cool the hot jars in the canner for 10 minutes, then carefully lift them out using tongs or a jar lifter and place them in a draft-free area on a cushioned surface to cool for 12-24 hours.
3. Remove the screw bands to prevent rusting. Check the seals on each jar by pressing on the center of each lid. If it flexes, it is not sealed properly and should be moved to the refrigerator and used within 3-5 days.
4. Sealed jars should be wiped clean, labeled with the canning date and contents, and stored in a cool, dry place.