Pressure Can the Sauce

What happens here

Place the filled and sealed jars into a pressure canner. Ensure there is enough water in the canner according to its manufacturer's instructions. If you have fewer jars than the canner's capacity, fill the empty spaces with additional empty jars (filled with water) to ensure even heating and pressure distribution. Securely close the pressure canner lid. Turn the stove heat to high. Once the pressure canner starts to 'jiggle' (indicating it has reached the target pressure of 5 pounds), set a timer for 10 minutes. After 10 minutes, turn off the heat and allow the canner to cool down naturally until the pressure indicator drops completely. Do not attempt to open the canner until the pressure has fully released. Once cooled, carefully remove the jars.

Goal: Safely process filled jars using a pressure canner for long-term storage.