Pressure canning tomato sauce
I know most tomato products call for added acid, even when pressure canning.
However, in the Ball Complete book, there is a spaghetti sauce with meat recipe in the pressure canning section that does not call for added acid. Can I safely just leave out the meat? I would think that would make it more acidic, not less, and surely less dense.
The reason I ask is because the tomato sauce I BWB (with citric acid added per the Ball book) this past summer turned out very sour. Now I have a new Presto pressure canner & a ton of tomatoes in the freezer. I'd like to make the above mentioned sauce that doesn't use extra acid in the hopes it won't be so tart, but I don't want meat sauce. Thanks!