Tomato but with some meat?
I'm exploring canning some of my chili sauce for later use. It's fully and very well cooked for hours, I'm not canning it raw. It's mostly tomato sauce with some ground beef and other ingredients. I'm looking to get a PH meter just to be sure of the acidity of the entire chili once cooked.
Assuming it's high-acidity, is a regular water bath good enough? Or does the presence of meat, even if cooked and even if the chili is high-acidity, mandate the use of a pressure canner?