thanks for the kind words everyone!
she's looking really good ~ right at 5 hours it was like a lot of sutff "broke loose" and it got a little wet agian, so i've been simmering it down a little more. right now it is just below the "blop-blop" stage when it is bubbling, so i will pull it off at 6 hours, ready or not.
one other thing i will do next time is get PINT jars. right now i have only half-pint jars and it's going to be a little goofy, becuase most times i will be opening two jars, but no big deal.
this sauce has turned out very well and i will say that as it reduces down, it is becoming very robust. all flavors are asserting themseves well here, and i do believe that it would make a very good pizza sauce on its own.
no plans for this sauce tonight, but i have got a pizze dough preferment going in the fridge. tomorrow will finish the dough and make some pizza with this sauce. the rest will be used mostly for pizza, but also for any cacciatore, parmesan or other italian dishes requiring a red sauce.