Here's a list of pH levels of some of our most beloved canning ingredients: Item Name and Approximate pH Lemon Juice 2.00 - 2.60 Lime Juice 2.00 - 2.35 Orange Juice California 3.30 - 4.19 Orange, Juice Florida 3.30 - 4.15 Pineapple Juice, canned 3.30 - 3.60 Tomatoes 4.30 - 4.90 Tomatoes, canned 3.50 - 4.70 Tomatoes, Juice 4.10 - 4.60 Tomatoes, Paste 3.50 - 4.70 Tomatoes, Puree 4.30 - 4.47 Tomatoes, Strained 4.32 - 4.58 Tomatoes, Vine ripened 4.42 - 4.65 Vinegar 2.40 - 3.40 Vinegar, cider 3.10 I'd bet this is the same list that Linda Lou referenced above. The complete list is at the link below - I go to this list a lot when I'm not sure what is low-acid (higher numbers on the pH scale) vs. borderline vs. high-acid (lower numbers on the pH scale) food for "experimenting". Here is a link that might be useful: Approximate pH of Foods and Food products

Canning tomatoes alone need bottled lemon juice, so adding the other low acid foods is unsafe. It is up to you if you eat the food . However, botulism only takes 2 days to create enough toxin to paralyze or kill. It has no signs in the jars. No smell, no taste, can't see it. Technically you can boil for 10 to 15 min. before you eat the food. But, if you drip anything on the counter, a dish cloth, etc. you are still exposed to it. You make the decision. If jars are unsealed, the safe thing is to NOT open them. Wrap all in trash bags and dump them in the trash. Dump the jars and contents.

This previous discussion linked below on the Ball recommendation explains why it is in that particular book (Canadian publication) and why it is not required by any other source. As the book says: Lemon juice is added to help preserve the apples natural color and to assure the acidity of the finished product since different varieties and harvesting conditions can produce apples of lower acidity. If it is not just a cover their a** inclusion and a color preservative additive as I suspect then only Ball can explain why they included it when no other approved source does. The link below also includes some info from Dr. Andress from NCHFP. As to why not in the apple juice? I would assume it is the very different density aspect. Juice is easily heat processed safely while sauce, given its density (many make it way too thick), MAY be considered "safer" with the lemon added. Windfall apples being the exception since it is required by all when using windfalls. Bottom line - its your choice. Since I never use windfalls and I don't make really thick sauce I never add lemon to either. Dave Here is a link that might be useful: Acid for applesauce?

Was this fresh basil or dried basil? Without the addition of the basil (if fresh) then the odds are they are fine. Not the recommended directions but probably still fine. Most fresh lemons test out as less (not more) acidic than the bottled juice which is why the bottled juice with its stabilized pH is what is recommended. But it is a borderline issue and some respected specialists like Linda Ziegler claim safety using fresh. But by adding fresh basil - if that is what he used - then you raised the pH of the mixture more than 1 T of fresh can compensate for. Plus the processing time may have to be increased slightly. So if he used dried basil I'd still be comfortable with the sauce. But if he used fresh then I'd fridge it and use soon and heat well before consuming. Dave