Last canning batch for the day. Once this is done we will have 10 jars sauce, 20 jars crushed. We still have quite a few tomatoes so I might see if we can do a smaller round or maybe I'll just make more sauce and freeze it.
It depends, but as I understand it, acidic foods like pickles, sauce and jams can be safely canned using a water bath but more pH neutral foods like stocks or plain green beans need the higher temps you get in a steam canner.