complete book of pickling
I just bought this book and was very excited to make a lot of the recipes. When I read it more closely, there were lots of tomato sauce recipes, to be processed using the water-bath method. I thought this was a hazard. Can someone familiar with the book and current practice weigh in?
This might be a good link for you. Tomatoes are usually acid enough to use a water bath method but adding lemon juice is recommended. A standard sauce might be ok for water-bath but once you start adding things like onions and peppers, it needs to be pressure canned.