Penny, No, you do not need to add lemon juice to the jars for this particular recipe. The University of Georgia extension office has thoroughly tested this pressure canning recipe and acidification is not required in this case. You can confidently follow the instructions provided for safe and delicious results.

Jenilee, I would advise against altering the recipe in this way for home canning. The original recipe was developed and tested with chopped veggies. Pureeing them could cause density issues that affect how heat penetrates the jars as they are being processed. If you’re considering changes, it’s best to freeze the sauce instead.

Suzie, The addition of a significant amount of sugar can alter the pH level of the sauce, making it less acidic. Lower acidity can create an environment where bacteria can thrive, which is not safe for canning. If you prefer a sweeter sauce, it’s safer to add sugar to the sauce after opening the jar to heat and serve it, rather than adjusting the recipe for canning. This way, you can enjoy the desired level of sweetness without compromising the safety of your canned spaghetti sauce.