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I totally agree with Barb. If you want to do the water bath canning process and add the other ingredients for such recipes as spaghetti or other sauces, you need to increase the acidity level.

To clarify my comments above, I only make juice and that gets a taste calibrated amount of salt which is well known as a preservative. If I were to add other ingredients such as garlic or other spices, I would have to consider the citric acid before feeling good about the water bath process. The pressure canning process would be my choice for any sauces I might choose to make.