Newbie here...I used up a load of tomatoes tonight to make sauce. I had a 1 quart jar that only filled about 2/3. I figured we would use that in the next few days but do I still process it in my boiling water canner or do I just cap it, let it cool & put it in the fridge?
PS-I am using the Ball recipe (straight from the book) for tomato sauce...
I'd just let it cool on the counter and put it in the fridge if it'll be used up soon. If not I'd add water and can it and when I went to use it I'd probably use it in something like sauce or soup that'd be simmered a long time and could use the extra water.