Agreed about the safety craze.
Pressure canned as you describe there are 2 additional safety features - the jars are vacuum sealed, so if anything went wrong, the seal will be broken. Bubbles or pressure in canned food, don’t eat. 2, the foodstuff is meant to be cooked upon opening, boiling destroys botulin toxin.
That’s why the older folks heated everything in a can, just good common sense / survival insurance.
As for acidity, adding some vinegar wouldn’t hurt. Even yellow tomatoes aren’t acid enough to be completely safe.