Michael wrote:

> 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.

Probably okay, but: Ain't no way of telling until you test pH. Depends on
viscosity, amount of other added ingredients, too. Did you know vinegar
evaporates faster than water? Dunno if this concentrates the acid components
tho. Do not test with your teeth. While botulism is rare, it is horrible. Test
with pH strips.
Edrena