In October I used this pasta sauce recipe from a book compiled by a local association. I water bath canned these as per the instructions but today I noticed in my presto pressure canner book that almost the exact same recipe is included with instructions to *pressure can.*
I have used a couple jars of my pasta sauce since I made it and I was fine, but should I just throw it all away or can I pressure can it now? What a painful learning lesson. TIA
by chihorse
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There’s no added acid, but lots of added low-acid veggies. Tomatoes are a high-acid food, but with the added low-acid veggies, I’d be worried. I probably wouldn’t risk it and would just throw it out.
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The NCHFP (first link in the FAQ) recipe requires pressure canning even for non-meat spaghetti sauce.
[Link](https://nchfp.uga.edu/how/can_03/spaghetti_sauce.html)
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Ah, no. Pressure.
There is an Italian tomato sauce recipe for water bath canning in the Ball Home Preserving book, but it uses dried herbs, no added veggies, and requires addition of lemon juice or citric acid.
I double checked Ball, and Bernardin both waterbath, no added low acid ingredients, AND addition of lemon juice acidification of each jar.
In cursory research it says tomatoes have been breed to be lower in acids over the years so you must acidification the jars.
Doesn’t this recipe need a flair!?! Not safe?
As long as the ph is below 4.8-4.6 you should be fine. The tomatoes will get you close.