I used to can spaghetti sauce, years ago. I don't have any canning equipment anymore, and cannot get jars, etc. anyway. I know my sister still cans spaghetti sauce every year. I really think it is preferable to freezing. Like Bucky says, there are some subtle flavor and textural changes when you freeze tomato products. Your jars look very impressive, Joe. I used to love to look at my newly canned goods, all lined up. I was like a librarian who secretly wants all the books checked in and on their shelves. It looked so pretty, I was reluctant to eat it up.