Quote:
Originally Posted by Labradors2
Interesting that there is no requirement for citric acid in that recipe!
Linda
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It is because it is pressure canned no need for high acid.
http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html
Here is the one with meat.
http://nchfp.uga.edu/how/can_03/spag...auce_meat.html
Worth