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"My next canning job will be to make spaghetti sauce. I've found a couple of recipes, but they say to use a pressure canner. I only have the water-bath set up. Anybody have a good recipe that uses the water-bath?"

I always just freeze my tomato stuff I put up.

Portion out into Ziplock bags, get as much air as possible out of the bag, then seal laying flat on a cookie sheet or something like it. After frozen I stack them in milk crate type crates standing on end.

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