Sure! Lots of them. And using litmus paper to test hasn't been approved for eons. ;) The pH readings from litmus paper can't be safely replicated and the pH changes during storage. Last time I looked the BBB has at least 3 different sauce recipes in it - plain, seasoned with dry spices, and one they call Italian. NVHFP linked below also have several. A search here for 'tomato sauce recipe' will pull up others too - check out the Roasted Tomato and Garlic sauce recipe. We like this one alot. Multi-Use Tomato Sauce 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. from Ellie Topp's "Complete Book of Small-Batch Preserving" Dave Here is a link that might be useful: NCHFP - Tomato canning guidelines and recipes

This is one that many folks here use for canning soup. Roasted Tomato Garlic Soup for Canning Source of Recipe My own recipe * Exported from MasterCook * Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft. To serve: Add cream to taste when heating if desired.

Well there are many recipes found online that range from minor safety issues to downright lethal ones. Which is why when canning it is important to only use recipes from approved sources. Yes, the guidelines for canning tomato sauce recommends the addition of added acid - even when pressure canning - since tomatoes are a borderline low-acid food. Does that mean everyone does it? Unfortunately, no. But in your case the added wine probably covered that issue for you. The oil issue will depend on how much you added, how long you processed, and the other ingredients. Can you provide us a link to your recipe? There are only a very few tested and approved recipes that allow oil since it has the effect of insulating bacteria and preventing the heat processing from killing them. So 'technically' you should toss the sauce and that is what I would recommend based on the info so far. But most folks probably wouldn't so ultimately the choice is yours. If you decide to keep it then I would freeze it and then make sure it is well cooked - boiled for 10 mins. - prior to eating. If you plan to do more canning please invest $6 in the Ball Blue Book for Home Canning and explore NCHFP for approved recipes. Dave Here is a link that might be useful: NCHFP - Canning Tomato Sauce

I use my KA, and love it, but if the thing fries out, that will give me a reason to get a BIGGER machine for making bread, and I'll probably get a separate machine for straining veggies and fruit. We used this two years in a row to grind up venison (we do our own processing) and I told DH I didn't want him wearing out the mixer so we bought a meat grinder. I'm a bit of a kitchen gadget junkie. One of the problems with recommending KA is new machines aren't near as tough as the older machines. Mine is about 20 years old and we bought DS a new one about five years ago. DS toasted his within one year - did get it warrantied but he did not use his near as hard as I use mine.