I developed a couple of recipes for homemade tomato sauce using tomatoes from the garden, so these are not recipes that have been tested and proven with regards to canning.
One sauce is a quick-cooked sauce using fresh herbs, another is a longer-cooked sauce using dried herbs. Neither has meat, but if I decided to incorporate meat into the longer-cooked sauce, I'd like to can it as well.
So, how can I safely can these three types of tomato sauces?
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