But Wait!!! We're actually not done yet. I used Ball brand mason jars (16oz), and if you want to put this is your pantry you have to "process" (boil) the cans to pressurize the lid.
First, you need a really big, tall pot. Fill it with water, enough so that when you put the jars in, they are submerged with at least 1" of water covering the top. When you have the water boiling, put the jars in and continue boiling for 35 minutes. When you take them out, just let them sit on the counter overnight to cool. It shouldn't take long for you to hear them "pop" which means they are pressurized and should be safe to store for a few months.
If you want to make the sauce and just freeze it...then you just need to put it in quarter size freezer bags.