another canning tomato ?

[knitlove]

Ok I know that if you are doing water bath canning that the acidity of the tomatoes is really critical, and thus it is important to use a canning recipe for the tomato sauce.

My Question is: Do I need to worry about using a canning recipe if I am going to presser can them? My tomato sauce recipe has a lot of onions and other stuff and I really like it but I think that it has enough other stuff in it trough off the acidity. I was also toying with the idea of trowing some meat balls in there. I was going to use the time from a canning recipe that had meet in it.

I think I know what I am doing but I greatly appreciate wisdom from all of you guys.

[ThreeKids]

Use whatever recipe you want pressure canning. You are out to kill botulism spores, which is done at 240 degrees, which is achieved in pressure canning. You're free to go.

[knitlove]

thank you, I don't know what i would do with out the wisdom I have access to here - it is better than Google and much moor trustworthy - off to do my last batch of peachbutter.

[Blue Savannah]

When in doubt, a call to the county extension office will also give you local advice (i.e., taking altitude, soil content, etc. into account). :heart We have to use even more acid than normal here because our soil is not acidic AT ALL.