I just recently canned my first batch of homemade Salsa and Spaghetti
Sauce. I was wondering, how long can i keep these items and should they be
kept on the shelf or would I prolong the life of them if I keep them
refrigerated? The recipe I used for the salsa was from Taste of Home
http://www.tasteofhome.com/Recipes/Spicy-Chunky-Salsa and I BWB canned it as
stated in the recipe.

The Spaghetti Sauce was kind of a combination of many recipes cooked for
3 hours, canned and then BWB canned for 40 minutes. Ingredients in the sauce
are as follows: 8 lbs. on the vine Tomatoes, 1 each gr. & red pepper, 2
Jalapeno pepper, onion, garlic, can tomato sauce, 2 can tomato paste, 2 bay
leaf, black pepper, oregano, Italian seasoning (all dried) celery salt, a
few splashes of red wine vinegar (maybe a tbsp or two), garlic powder, sugar
(about 2/3-3/4 cup for what ended up being 5 pints of sauce) salt, and I did
cook the veggies sans tomatoes in about 1/4 c olive oil and added it in when
I added the veggies in. Oh, and the veggies and tomatoes were pureed, if it
makes a difference. I cooked it all down, simmered for 3 hours then BWB for
40 and let sit on the counter overnight.

All jars from both items are sealed. This is my first time canning
something not veggie or jelly related so I am just wondering what to expect
from these jars and how much I can make to keep until the next time I can
make some. Thanks in advance to all of you!