I made a big batch of sauce consisting of previously canned diced tomatoes. I added spices and veggies: mushrooms, spinach, onion, garlic. It was my own recipe.
I canned it in a water bath and added 1 tbsp of vinegar to the whole batch, and then 1/2 tbs vinegar to each pint jar. It only made 6 pints.
I did it in the water bath for 45 mins.
I was reading something online that says you aren't suppose to use vinegar anymore b/c it won't prevent the botulism, you need to use lemon juice. Is that true?
Do you think my sauce is ok, or should I toss it?