With regard to the mason jar storage--often when I make caramel, dulce de leche, cajeta, tomato sriracha jam--anything hot that you don't want to freeze, but don't want to use immediately--I sterilize mm the jars and lids as if for canning, pour the hot caramel into the hot jar, and immediately put on the hot jar lid and band. As it cools, a vacuum forms in the jar and the button on the lid actually sucks down to form an airtight seal just like in canning. Still needs to be stored in the fridge, but seems to extend the storage life if you want to make a lot at one time. So far have never had a problem.

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