This is well worth the time it takes! Yummy!!
While this delicious recipe is written in an old-fashioned way, it is perfectly safe if processed using contemporary safety standards, which in this case means pressure canning. Tomatoes are not as acidic as they used to be, and acidification is required for processing them in a boiling water bath, plus the added vegetables cut the acidity of the sauce. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.