I try to make a habit now of pulling out my pressure canner on nights I know I will have leftovers. This makes canning easy! Instead of putting food into a big tupperware container, I just throw it into some clean jars while my food is still warm. Tonight, I am canning leftover meat sauce from making mostacholi. Simple and easy! Just throw your leftover sauce into pint or quart sized jars and process them. For meat sauce, you process your jars for 60 minutes for pints, 70 minutes for quarts. I have 4 pints in my canner at the moment. They will be out of the canner in an hour and in my pantry by morning. This makes busy weeknights really easy! You don’t have to make anything from scratch! Just pop the jar open and dump it on some pasta. haha I decided to can my sauce in pint jars because it also makes it perfect for weekend lunches for my husband and I when we are home alone. It’s just something I thought I would share with all of you, since doing this has saved me a lot of money and I don’t throw away any leftovers anymore that have gone bad in the back of the fridge!