[Labradors2]

Originally Posted by Worth1

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

Oh thanks Worth! I didn't know that pressure canning alleviated the necessity for citric acid. Another reason to get one

Linda