About once every 12 - 15 months or so, I make a big batch of tomato sauce. It has it's roots in a recipe from Serious Eats:
https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe
Usually, the recipe is slightly more than doubled leaving me with a need to store a fair amount of sauce which thus far has gone into 1-quart Mason jars and has been stored in the fridge (for shorter term storage) or frozen for longer term storage.
The tomatoes arrived today and sauce is on the horizon. The seller accidentally sent me twice the number of cans I ordered, and there's now a lot of sauce on that horizon. So, with this batch I'd like to consider canning the sauce so it needn't be stored in the freezer. I'd like to use the Mason jars, but I'm open to other suggestions. However, I've never canned anything by myself, I've only helped Sweetie with her fruit preserves, and the last time I did that was four years ago.
Will canning the sauce change its flavor or texture in any way? Are there any changes in the recipe that I should consider when canning?
Are there any good instructions on eGullet that will help me in this endeavor (I couldn't find anything)? Does anyone have any suggestions for this particular situation, i.e., is there any technique or instructions specific to canning tomato sauce? What problems are typically encountered?
What equipment will I need in order to do this? If canned properly, how long can the sauce last?
