Prepare Jars and Fill with Sauce

What happens here

While the sauce is reducing or after blending, prepare your canning jars. Wash the jars thoroughly and then sterilize them by placing them in an oven preheated to 300°F for approximately 35-45 minutes. Once sterilized, carefully remove the hot jars from the oven using appropriate oven mitts and place them on a clean, heat-resistant surface, like a baking sheet lined with a cooling rack. Add 1 teaspoon of pickling salt to each sterilized jar. It's crucial to use pickling salt, as it does not contain iodine, which can discolor or cloud your canned goods. For acidity, add 1 teaspoon of bottled lemon juice (e.g., Sicilia brand) per jar. Avoid using fresh lemon juice as its acidity level can vary. Using a canning funnel, ladle the hot tomato sauce into each jar, leaving a 1/2-inch headspace (the empty space between the top of the food and the rim of the jar). After filling, use a jar lifter to place the lid on top, followed by screwing on the metal ring, ensuring it is finger-tight.

Goal: Sterilize jars, add seasonings, and fill with hot tomato sauce for canning.