Tomatoes are pretty acidic on their own.
I think re-popping them is your best answer. You’ll lose a little bit of nutrition quality, because of reheating them. However, that’s better than a little bit of botulism. :)
Make SURE you use NEW lids!
Lemon juice? I never put lemon juice in canned tomatoes. In fact, I never even heard of it, and I’ve canned my share of tomatoes.
If it was just me, I'd pressure cook 'em the way they are. Single guys can do things like that. ;)
/johnny
USDA would say you’ll die for sure. However, if the tomatoes are old varieties known for canning or cooking, I’d risk it. Newer varieties bred for less acid flavors do need more acid. You might be happier using citric acid instead of lemon juice or vinegar, though.
Just my $0.02.
you know they didn't always add lemon juice back in the day....its a newer concept.....todays tomatoes are less acid apparently than earlier versions....
of course last year I pickled beans, using my standard pickle recipe....then I read where the vinegar really has to be in a much larger proportion so I did the beans all over again with the stronger solution......so I've been there, done that.....lol
There is no need to add lemon juice to tomatoes in pressure canning.
If you didn’t know that, you probably don’t know how to correctly process/can food.
Start here. http://www.pickyourown.org/allaboutcanning.htm
Did you bottle them or can them? I wouldn’t worry about it.
Tomatoes are acidic.
Can’t think why you would need to add lemon juice.
When you get a chance get a pressure canner. You can find them at yard sales, Craigslist, ebay. I’ve canned meats, soups, stews. At 10 to 15 lbs. PSI (depending on your altitude) It will kill anything including botulism. You don’t need to redo your tomatoes
Tomatoes are acidic and even without any additives will seal on their own, so you’re good.
I’ve never heard of adding lemon. Maybe some people just prefer the taste. I’ve seen some jarred spaghetti sauces that have lemon juice in them.
I grew and canned tomatoes for 30 years and never used lemon juice (or citric acid, etc.); figured there was plenty of acid in the tomatoes. I never was hot for super hybrids; stuck with old faithfuls. My mom, and her mom, and her mom before her, canned tomatoes as is. You’re probably safe.
But ultimately it’s your call.
We have never used lemon juice in tomatoes, and we never had a problem.
I have never added lemon juice to tomatoes. Only salt. They will be fine.
I never added lemon juice ever and I’m not dead yet. But with small kids, I’d be uncomfortable with having forgot.
Because when my kids were small and I was preggers, stuff worried me more and pregnant women need to sleep, not worry.
So do what gives you the most peace of mind so it doesn’t naggle you in the back of your mind and mess with your head.
My self, I’d probably drop them into the pressure canner to relieve my worry with the least amount of effort.
Now that they’re teens, sometimes poisoning them seems almost legit.