I am totally new to canning and am not sure if I want to go forward. I make a decent meat sauce and would like to can my sauce for future use. The more I read the more afraid I get. I am worried about botulism. I thought the water bath was acceptable but I have read that PH can have an adverse effect on the sauce and that a pressure cooker was more suitable for canning tomato sauce. Please supply some input as to what you use and how long your water bath or pressure cooker needs to be on for proper canning.
Tks, Steve
AOL Health