When canning your own sauces or preserves, it is very important that the food be just below boiling, and the jars very warm. Fill the jars as high as you can and seal the cap and lid on tightly, then turn upside down to create a tight seal. This inversion helps create that concave area in the center of the lid that lets you know the food is staying fresh.
Pictured above is my marinara sauce, a recipe so secret that no one has ever even watched me make it. No one has ever seen the grocery list for the week I plan on making it. In those jars there is a healthy dose of stewed tomatoes, roasted red peppers, sauteed onions, minced garlic, fresh basil and oregano, and slightly more olive oil than is really necessary. Available upon request, guests bring the wine.
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