Most of coastal and southern New England is under 1,000 ft. Not sure? A quick web search of "[your town] elevation" will tell you.
A Few Notes Before You Start
These yields are estimates, not guarantees. How much juice or sauce you actually get depends on ripeness, variety, and how much you're reducing liquid, so treat the jar count as a planning number, not a precise promise.
Altitude matters because water boils at a lower temperature as you go up. At sea level, water boils at 212°F; by 5,000 feet, it's closer to 203°F. Since a boiling water bath can never get hotter than boiling, lower boiling points mean less heat penetrating the jar, so processing has to run longer to reach the same safety margin.
When in doubt, round up on jars and time. Buying one extra jar you don't end up needing costs nothing; running short mid-batch means scrambling. Same logic applies to processing time; there's no real downside to a few extra minutes in the water bath, but under-processing is a genuine food safety risk.