I responded to you in the canning post below, but just in case you don't see that:
I want to get the Ball Canning book. So far, I've just done mine based on the USDA pamphlets that were handed down to me, published in the early 1900's!
CuteBoots, I would not use these pamphlets. My research and the Ball canning book says recipes published years ago may not be safe. Many types of tomatoes sit right on the fence between low and high acidity, and the Ball canning book says to add lemon juice to water-bath canned tomatoes to ensure they're acidic enough. Botulism is one of the most potent nerotoxins on the planet, and not something I ever want to mess with. If you're canning tomatoes, I would get an updated guide ASAP.