One bushel of fresh tomatoes weighs 53 lbs and yields approximately 18 quarts of canned tomatoes or 15 to 18 quarts of juice. Approximately 2-1/2 to 3-1/2 pounds of fresh tomatoes makes 1 quart of canned tomatoes.
So if you want enough tomatoes to get you through the year until next August and you are the type of cook who would use a jar of tomatoes every two weeks, or so, then plan on 36 quarts. That's three cases of Ball Jars and two bushels of tomatoes. I recommend "plum" or "roma" tomatoes because the have the least amount of water and provide a "base" for making sauce in winter. Add dried herbs now or when you cook up the sauce later.