Pages are from the pressure canning recipe section of the book that came with my presto canner. They are all nchfp recipes. I am confused as to why the recipes for spaghetti sauce with and without meat do not include the steps to add additional acid to the jars. I've double checked against the nchfp website, and there is also no mention of additional acidity in these two recipes. All the other recipes for pressure canning tomatoes specifically include steps to add extra acid. Today (4/7/24) I canned 4 quart sized jars for the indicated 25 minutes, following the recipe in the 3rd image for spaghetti sauce without meat.
I'm worried I misunderstood how to properly use the guide, and missed a step as I did not add any additional acid to the jars. Should I reprocess adding additional acid to the jars??
TIA
by Wild-Cup8528
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