I'm currently using home-canned tomatoes from 2013-can't tell the difference. Of course, I start with near-perfect tomatoes and cut off any questionable spots. I fill the jars carefully, exactly to the line, and always process them at least an hour in my mothers old fashioned blue spatterware canner. I do pints only because i haven't had as good luck with quarts. Also, I've had more seal failures in the narrow mouth jars for some reason. I add garlic powder and italian seasoning to each jar. I let them cool thoroughly, inspect, tighten down the rings, and dump any I'm not sure of. Then then dated and put in the box in a lower cupboard where it is dark and fairly cool. Hope this answers somebody's question. I noticed that people are saying that tomato sauce in cans doesn't keep as well as in glass jars. was thinking of processing my rather large stash of canned sauce bought on sale into some of my surplus ball jars. Anybody done this?