I usually make a big batch of spaghetti sauce once or twice a year. Since this makes about 15 quarts, I pressure can 14 quarts and put the extra in the fridge. This recipe has not been tested for canning safety, however it tests 4.5 or less with a pH strip and is canned for 1 hour @ 10 lbs. pressure (almost like for a real meat sauce, which is usually 1.25 hrs). You can add a pinch of citric acid at the bottom if you're concerned it may not be acidic enough. I have not had any problems with spoilage or illness when processed this way.
