Canning tomatoes - Ask Extension
Hi! I am planning to can some tomato- based foods, such as spaghetti and pizza sauce, using a pressure canner. All the approved recipes I am finding s...
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Canning tomatoes #891363
Asked January 07, 2025, 4:36 PM EST
Hi! I am planning to can some tomato- based foods, such as spaghetti and pizza sauce, using a pressure canner. All the approved recipes I am finding state that I must add acid to the sauce for safety. I understand why I need to do this of water bath canning but I don’t understand since I’ll be pressure canning and I safely pressure can non-acidic foods, such as chicken broth without consideration of the pH. Is there a way I am able to process longer without adding acid?
Macomb County Michigan
Expert Response
Hi there, this is a good question that has taken some critical thinking. The answer I have for you is that you still have to acidify them if the tested recipe calls for it. Because that is how the recipe was tested.
I understand what you are saying, but this is the only way I can tell you for sure that it is safe.
I have attached a handout that provides you with resources if you are interested.
Thanks for asking,
I understand what you are saying, but this is the only way I can tell you for sure that it is safe.
I have attached a handout that provides you with resources if you are interested.
Thanks for asking,
