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.
>
>


The basalmic vinegar is acid, and the tomatoes are sort-of-acid. I
don't know how much vinegar you added, but I expect it put it over-the-top.

If I canned them that way, I'd eat them. Since you canned them, I don't
know a lot of details and can't make a good determination.

You do know that you can boil the contents for 10 minutes and render it
safe? Just mark these jars so you know which ones they are when they
get mixed in with the other jars, and use them for cooking.

Best regards,
Bob