Pressure canning low acid tomato sauce
When canning tomato sauce (water bath OR pressure), the only approved recipes that I know of require acidification through the addition of citric acid or lemon juice.
Why do we have an approved recipe for Spaghetti Sauce without Meat which does not require acidification, but no recipe for Spaghetti Sauce without Meat or Vegetables ? This has been discussed before, and I don't intend to challenge the safe & tested practices published by the NCHFP, and I would never suggest we repurpose this "without Meat" recipe by following its canning times for tomatoes only.
My question: How can we request and/or fund the testing of low-acid tomato sauce? I will gladly contribute to a GoFundMe if we can get an approved recipe for simple tomato passata.
Who else can't stand citric acid in their home grown tomatoes?! ugh...