I've been reading here with much interest for a week or so and wishing I had
some canning equipment that would do for longer term storage. However, I
don't, and am unlikely to get any any time soon, so I have a rather basic
question - I am total newcomer to all this so bear with me if you can.

I like tomato sauce with my pasta (or in wraps, or with veggie mince, or on
it's own with crusty bread... you get the idea). I have a glut of tomatos
from the garden coming soon - my first year of growing them. I used to buy
said sauce at the supermarket but for some reason the brand I really like
seems to have disappeared. So I am considering making my own.

I made a batch in a slow cooker the other day and it was yummy - and it is
now frozen in my freezer for later use. But what I am wondering is - if I
were to make sauce (either in the slow cooker or in a pan), pour into
sterilsed hot jars, and slam a lid on, how long would this sort of sauce
keep in the refridgerator unopened in said jars ? I ask because my freezer
is packed full yet my fridge has space in it.
I have made a couple of jars of jams by this method occasionally and they
haven't been around long enough to spoil because we've eaten them within the
week. ;-) I rather suspect I might make quite abit of sauce in one go though
as I eat it many times a week and would like to have a supply on hand.

Lots that I find on the web concern more complicated canning methods of
which as I said, I don't have the equipment for.

Any thoughts ? Also, urls for making chutneys for short term storage by this
method or jams would be really appreciated - or even a suggestion on what
the correct "word" for this method is, if there is one, cos I'm not sure I'm
putting the right terms into the search engines. TIA.


Rachael