Gosh, I don't know what happened to my post, but it posted only the recipe I was questioning.

I have gallons of tomato puree to use up (vittorio mill using salsa screen, so liquid/pulp/a few seeds). I made lots into sauces with Mrs. Wages mixes, which were bring to boil, simmer 25 minutes, 1" headspace, BWB 40 minutes. This one does not boil, nor simmer and has only 1/2" headspace, and only a 30 minute processing time. It's from sbcanning.com, which I understand to be reputable. What do you think?

I also would like to plain can some of my puree. For my chopped tomatoes via freshpreserving.com, I did raw pack in own juice, 1/2" headspace, then BWB 85 minutes, 1tbs bottled lemon per pint. Do I follow the same for plain sauce? Or do I go the Mrs. Wages route since it's a puree, which is bring to boil, simmer 25 minutes, 1" headspace, BWB 40 minutes, PLUS add 1tbs bottled lemon per pint since I am not using a premix?

Oh geez, where to start?

First, I guess, is that you should add acidity to all tomatoes before canning, whether that is via a mix/preblended seasoning, lemon juice or (my choice) citric acid. My Mother is allergic to lemon and so I don't add it to my canned goods, in the chance she might accidentally eat some.

Here is the link to the National Center for Home Food Preservation. This is the "official" government website for canning instructions, and is full of good information, easily found. https://nchfp.uga.edu/how/can_03/tomato_sauce.html

I'm assuming your puree is like tomato sauce. The instructions for tomato sauce call for simmering the puree until the desired thickness is reached, leaving 1/4 inch head space in the jars, and then BWB them according to your altitude. Here in Michigan that would be 35 minutes for pints and 40 minutes for quarts, but yours may be different. The instructions will tell you what your timing should be.

The enchilada sauce sounds fine to me, except that I would process that for the same amount of time required for tomato sauce.

I do not cold pack things like tomato sauce because I get more jar breakage from thermal shock and the product tends to separate more in the jar, I get a nicer end product with hot pack, but that's me. The NCHFP does have instructions for a cold packing of tomatoes, but they call for an 85 minute time in the canner, much longer than the sbcanning instructions. However, that's for whole tomatoes and the other is for puree, so that may explain the timing difference. However, I cannot say whether that is really the difference or the safety of the final product.

Happy Canning! I'm envious, my tomatoes are just starting to ripen and I plucked 13 hornworms from my plants today, so I'm thinking that they may cause me some problems this year!

Annie