Michael wrote:
> Yeah...it all was brought to a boil and simmered (bubbling) most of the
> day....I'm a sucker for that deep red, rich tomato sauce.
>
> I did everything else right as far as sterilization etc....my first canning
> effort so want to be safe.
>
> I think it may be alright......didn't know if the roma variety may be
> more/less acidic than other tomatoes.
>
> I'll just open one and buy a good ph tester.
>
>


The "boil for 10 minutes" thing is *after* you open the jars -- the
boiling will destroy any botulism toxin that might (very unlikely) be
there. The boiling you did before canning doesn't count.

(I think Roma is less acid than most canning tomatoes)

Bob