I also had plenty of practical, professional know-how, thanks to a recent program from Illinois Extension at my herb guild's monthly meeting. The demonstrator showed us how to can peach preserves, but gave us plenty of resources for other kinds of canning. Find out more: web.extension.illinois.edu/foodpreservation/tomatoes.cfm I learned a lot about canning and freezing produce by exploring all the resources they have available.
Unfortunately, I didn't use a proper jar on one of the pints of sauce and it didn't seal, so I had to put it in the fridge to use as soon as possible. Oh, darn.