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