Hi finsal and welcome. Unfortunately reprocessing is only recommended within 24 hours of the initial processing but there are exceptions to the guideline depending on the circumstances. Assuming it was a safe recipe to begin with you would basically have to restart from scratch, dump all the sauce back into a pot and boil it for 10 min., wash all the jars well, use new lids, refill the hot jars and then pressure can them per the time and lbs. required. As a result the sauce flavor and consistency may be changed.

So what makes you think your tomato sauce needs reprocessing? Are you using tested and approved recipes? Is your sauce just tomatoes or does it have other ingredients that are low acid and so would have required pressure canning in the first place? What source of instructions are you using? Are you familiar with NCHFP? http://nchfp.uga.edu/

Dave

The recipe has peppers, onions and tomato paste and I did add lemon juice to each jar but I feel I would rather be safe than sorry. Thanks for the info and I will check out that site. May just do as you suggest and re do or keep that batch for myself and make more for the family. Thanks Sally

Yeah with those ingredients the pH is too alkaline and it has to be pressure canned. Can't recommend eating it if it was only bwb canned unless you boil it very, very well before eating it, sorry.

Dave

Thanks. Will remove from jars and re do better safe than sorry.