Originally Posted by azfred
would it be that long? everything is cooked already so I only have to kill bacteria , right?
Yes, these times are correct for pressure canning spaghetti sauce with meat. I do it all the time and it's absolutely wonderful.
If you want to can without the meat, then as stated here already, you can do a boiling water bath but include lemon juice. I haven't posted enough times (20 is required) to include a link, but if you go to Google and type in exactly "National Center for Home Food Preservation" and then click on it's site, you'll find a wealth of information.
When canning salsa, you don't need to worry about the PH acidic value and you can boiling water bath because the acidity is so high. Read on in the UGA as I listed above and you'll love what you find.
Wish I could have just posted the link, but it won't let me until I've had 20 posts.