CSW(me>CanadianShe_Wolf)'s Chili Sauce is a recipe I have been making since 1962! Love it and seemingly can never make enough every season to satisfy the needs of those that like it in my family.
Simple to make, most work is in the prep of the veggies to go into the pot!
(I have always dipped my jars in hot water to sterilize after washing them in really hot soapy water, then sit them on a tray in the oven set at 150'f. I suppose now-a-days you could use a dishwasher for this step! Back when I started making this cause, I was "Freshly Married" and his wages were $32.00 per week-take-home! Nothing left-over to buy a dishwasher!.....lolol
(I never "hand-le" with my bare hands either....always use tongs when transferring the jars)
The caps & rings I keep in a pot of water on the stove .... bring these to a simmer for about 3-5 minutes just before I fill the "pint" sealers/jars & am ready to seal.
I NEVER sit hot jars/sealers of anything directly on a countertop when doing canning/preserves, the temperature of your counter could vary such that it may cause your sealers to crack, THEN ya lose all yer hard work & fruits of your labour/labor!
I put 3-4 thicknesses of newspaper on the counter and after tightening down the cap & ring, I leave the jar to sit "Up-right" on the newspaper until all the "caps have snapped down",(sometimes you just touch the centre of the cap and those that haven't snapped will do so with that touch) ....ONLY THEN do I turn the snapped jars upside down on top of the newspaper to sit overnight. That way you see IF you have any "leakers"!)