I made a batch of tomato sauce using romas, fresh basil, garlic, olive oil,
balsamic vinegar, a bit of sherry, some dried red pepper and a bit of sugar
and cooked for several hours.

I've already canned a dozen jars or so last week.

I forgot to add some acid.....(I was going to use some vitamin C?).

I was wondering if the Romas alone and the balsamic vinegar may have been
enough for the hot pack and boiling water canning method?

I'm going to pop open a jar and test the PH but thought for extra safety,
I'd ask.

I want to live.