We've been canning quarts of tomato sauce (tomato only...nothing else added) using the water bath method. We haven't been adding citric acid or lemon juice. I'll vouch for all our other methods, e.g., sterile jars, hot temperature sauce, adequate canning time (40 minutes).
Assuming we take pains to adequately cook the sauce, i.e., heat it to boiling for an adequate time before eating the stuff, do the veteran canners think we'll be OK?
I will say we've canned just this way in previous years and eaten the product with no ill effects. I just want to know how much I should worry, if at all.
From here on out, I'm going to start adding lemon juice or citric acid but I'm hoping I don't have to toss out what we've done.