The last 3 weeks I have canned a fair amount. I just today labeled around 20 jars of what I call "Two plum sauce." It's equal weight of the plums from my two very different plum trees with 3/4lb sugar added for each pound of plums. Of course, wash plums and remove pits before adding to large pot and turning on the flame and bringing to slow simmer, while intermittently stirring. I take a potato masher and mash the floating pieces of fruit for 2-3 minutes, then remove clean jars one by one from a separate covered kettle with tongs where they have been getting steamed by boiling water. Screw on the lid, turn the jar upside down for a minute or two to make sure any and all fungus spores are dead (that happens around 160F), let cool, label and store. Very delicious. If I want 2 plum jam, I just simmer long enough so when cool it will have a nice jam-like consistency. This sauce is runnier, though. Both are exceptionally delicious.
I have a large heavy plastic-like glove I keep on my left hand while doing this so I can grip a hot jar. I use a professional style stainless steel soup ladle and large funnel with relatively large opening to get the stuff into jars without making a mess and keeping the outside and rims of the jars clean.
I made around the same amount of tomato hot sauce the last 3 weeks. Picked my home grown, vine ripened tomatoes, washed, removed stems and cut in pieces and placed in large pot. Then diced jalapeno peppers, 1 pound of peppers for every 10 pounds tomatoes. Added some salt and pepper. Did the same action with potato masher as for the plum sauce, bringing to slow simmer. At last minute, before canning, add 1/2 teaspoon citric acid per quart to assure sufficient acidity to it won't spoil. I never used to do this but it's recommended in case the tomatoes aren't acidic enough to ward off botulism, something you want to avoid! I made about 20 jars of hot sauce, averaging 16-20 ounces/jar.
All this canned stuff lasts for years and years! I have plum jam I made 20 years ago. I'm sure it's as good today as it was in 2000. All my tomato canned stuff seems to last indefinitely as well (Italian sauces, hot sauce, a mixture with celery etc. off Minnesota University Extension website, one or two others).