CANNING Fill quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower jars into hot water canning bath and allow to boil for 40 minutes. Using jar lifters, carefully raise jars out of the bath and allow them to cool on the counter overnight. As lids seal, you will hear a slight popping sound. Store up to one year. NOTES If you are using fresh tomatoes you will need to remove the skins. A simple method is to score skins with a sharp knife, boil for about one minute and then plunge in cold water. You will want to do this in batches. Once tomatoes have cooled, skins should peel off easily. Chop and blend in a food processor. If you’re not into canning, you can still preserve your extra tomato sauce in the freezer. Use airtight freezer bags or containers. Let the sauce cool before you fill up your containers.