[JRandomFreeper]

It depends. I tend to taste even stuff I'm going to can to make sure the flavor is right. If my tomatoes weren't acid enough, I'd add citric acid. If they weren't sweet enough, I'd add sugar.

In this case, from a food safety perspective, risk is moderately low, results could potentially be catastrophic, and the fix is easy. If I was going to be feeding it to my grandkids, I'd check the pH, if it's just for me, pressure can and forget it.

/johnny

[Vendome]

Yep but, it does make sense to flavor to taste.

I’d probably add basil to mine but, for now, I’m just buying it canned.

I have the supplies for canning but, haven’t been inclined to do such for now.

Reminds me though; I need to get a couple pair of those canning pliers for safety.

I figured I’d just some other tool and repurpose it but, they don’t cost anything and are suited specifically for that job.

Headed to Wally World.