James Wesley, Rawles: Sometime in the middle 1990s I put away four litre (quart) jars of tomato sauce. Now, at least 20 years later I opened, processed and consumed this tomato preserve. The storage was in a cool, dry, dark and undisturbed location. The product was cooked, skin-removed italian tomato. The canning process I had used was simple: cook, skin, fill, bottle, water bath, etc. The result was acceptable. Although I had to cut away the ring with a can piercer to loosen (destroy) the ring on the jar – the cap (lid) was intact. There was no bulging or …