[mumofstig]

Just thought I'd treat myself to some new jars and a box of labels 

http://www.waresofknutsford.co.uk/320-ml-pasta-sauce-jar-63mm/

[Aunt Sally]

Very posh.  How do you process them ?

 I usually put my pasta sauce in margarine tubs and freeze them but I have a lot of freezer space.

[mumofstig]

I water bath mine for 30mins - I bought a new Maslin pan, now I've bought new jars as well 

I don't suppose the end result will taste any better - but the jars will look better on the shelf 

[GrannieAnnie]

They will look good MoS, but like Auntie, I usually freeze mine as I have more freezer space than I do shelf space!  lol

[Aunt Sally]

They're a great shape. 

I when I make jam I do like all the jars I use for a batch to match

[ARPoet]

I prefere to make pasta sauce whan i need is so freeze everything and get em out when needed. I roast and open freeze toms.

[mumofstig]

I don't have much freezer space, so bottle most of my toms.

[Beetroot Queen]

What recipe do you use MOS I'd love to jar some pasta sauce as the freezer is full.

[Snoop]

Brilliant MoS. Thanks.

[LotuSeed]

Are the lids lug type or continuous thread? I didn't see it mentioned in the description. 

[mumofstig]

I usually just make passata, and add other stuff when I use it.
http://chat.allotment-garden.org/index.php?topic=82201.msg918774#msg918774

A basic pasta sauce for me, would be
Fry an onion and some sliced red pepper I fry them in olive oil.
Add a thinly sliced clove of garlic.
When softened add a jar of passata (or 400g sieved ripe tomatoes) Bring to boil and add.... 
a few torn leaves of basil or oregano.
Salt and pepper to taste and a pinch of chilli if you like it.
If you are used to supermarket sauce, at first, your family may like it better with a little sugar added...... but I don't.

Any tomato-based sauce can be preserved like this, and Spana does ratatouille as well 
http://chat.allotment-garden.org/index.php?topic=60863.msg707401#msg707401

What you really can't preserve by boiling in a water in a pan - is anything with meat in.

[mumofstig]

Are the lids lug type or continuous thread? I didn't see it mentioned in the description.

They are

63mm twist off lids heatsealable and vinegar proof

They have the raised middle that pops down on cooling, to show the top has sealed properly.

[LotuSeed]

Both lug and continuous thread are twist off. They look like lug type to me. Just wondering out of curiosity.

[Aunt Sally]

I think these are twist off lug lids:

[LotuSeed]

Yup!