Only for higher ph meats and such. Rarely needed. A hot water bath is good enough for low ph(high acid) foods like tmatoes, peaches, fruits, and fermented stuff.
It used to be easy to know if the tomatoes were a high acid food-safe for water bath canning-— generally red yes yellow no- yellow needed a spoonful of vinegar thrown in. Not true any more- what with all the fancy hybrids and heirlooms we don’t always know what they are- any more unless I absolutely know for sure I just pop some vinegar in for good measure. Does not affect the taste of the tomatoes.