nice haul, frank. you know, i've never canned sauce per se, just tomatoes with the idea that you make the sauce as needed. hmm, i like to use jarred sauce (which is more complete, i guess) when necessity dictates, so why not jar my own? do you add much to your tonato sauce?
i have to rethink my strategies for september, i guess.
I don't add anything except some citric acid.
I also tend to can the sauce a little on the thin side so it can be reduced while cooking whatever I am cooking.
I will say I think I am done with sauce for the year. We have 24 pints in the basement and that should last us. Next haul will be gazpacho again I think.