#1, I don't remove the rings on anything i can . just make sure it is sealed b4 consuming .
#2 Stored in a cabinet it will last a year , Maybe more ,but a lot of things start losing their flavor after a year or so.
#3. Leave 1/8 to 1/4 " head space .
#4. Store them in a pantry until opened and then in fridge.
If you can your sauce w/ 2 people working together it makes it much easier.
one person gets the jar ,lid and ring out and sets them on the table where it is to be filled. the other fills the jar wipes the lip of the jar places cap and tightens ring. 1st person moves filled jar back next to boiling pot so that once all jars are filled you can place them all back in the pot for boiling water bath.
we do one jar at a time . then after all are full, boil them and set them on a towel to cool. When you have placed the caps on and tightened the rings,do not tilt the jar until cooled.
Also be careful when fooling with the hot jars in the boiling water, if you bump them together they may break.
if you get a broken jar .you need to start over w/ the washing and sterilzing of the jars to make sure you have no glass shards in any of the jars.
always work w/ jars on a folded towel so that they are not contacting a hard surface.
Make sure and boil any utensils that you will be using in the canning process.