Yes velochic! I figgure this was the case. If I used it I was planning on putting 1 tbsp per pint jaw of spagetti sauce. My main concern is if their was anything in the first recipie that isn't recomended for canning any more. I have heard that some spices can cause gas to build up even after canning that could comprimise the storage time. Such as the basil, parsley, and brown sugar.
My other concern was the processing time in the canner. It doesn't seam long enough. It say 20 minutes but the time for the Blue Ball recipie I posted second is almost identical and they require 35min. Both in a hot water bath canner.
So I am thinking I should use the Hot water bath time and pressure canner time from the second recipie I posted that I pulled out of the Ball Blue book?
You only take from the land what your need.