Canning tomato sauce question (for digdirt)?
In this thread (link at bottom)you posted a recipe for tomato sauce but also linked to a canning recipe on the NCHPF site that you liked:
I started to make that recipe last night and got all the way to the canning part, but then lost my nerve. I got confused/scared because there was no mention of lemon juice or citric acid. You simply cooked the sauce (tomatoes, garlic, onion, celery, oil, herbs) and canned it.
I've been canning for a few years (tomaotes only) but am still a novice, so I ended up just freezing the sauce.
Did the recipe leave out the citric acid or is it not required for some reason. To my novice way of thinking, if you need to add citric acid for fresh tomatoes, surely you must add it for tomatoes with the addition of all the other things mentioned above.
Can you or anyone else clear this up for me?
Here is a link that might be useful: Original sauce thread