I made a lot of tomato sauce last year in a water bath canner. I really didn’t care much for the lemon/lime juice that I had to add to increase the acidity. I bought a pressure canner since they are supposed to be for low acidity foods. My delima is this, I can’t find very many tomato sauce recipes that don’t call for the additional acidity.
Am I wrong to assume that I should be able to make sauce in the pressure canner without it? All I am wanting is a basic tomato sauce. I’ll add to it when i open it up.
Any help would be appreciated.