Hip,
I was thinking the same thing. Just keeping it kind of bland for the board.
Mattito, how long do you cook it before you can it? I use as fresh ing. as I can. I grow most of it my self. The thickness is up to you. I simmer my sauce for a couple of hrs. I also boil my fars before canning the sauce. Then I go with the recomended time for canning and I cant think what that is right now but will look it up.
Later in the year when I open one up its as fresh as the day I caned it and its hot.
Take care
Rick