@HighChurchBaptist@nicecrew.digital
2026-09-23 22:17 UTC
Most home (canned) tomato sauce recipes recommend adding lemon juice to ensure sufficiently high acidity and prevent botulism, since natural tomato acidity can vary. Otherwise you can just get pH testing strips.
Replies (1)
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@HighChurchBaptist@nicecrew.digital 2026-09-23 22:21
I'll caveat that this is for water bath canning. You probably don't need to do this for a pressure canner, but read the manual to be sure.