We’ve never added lemon juice. Besides, dishes that use canned tomatoes usually require more than 10 minutes of cooking anyway. Always cook anything canned over 10 minutes and watch for bulging lids or a lack of vacuum when opening.
I’ve never ever put lemon juice in tomatoes.
My mother never put anything, including lemon juice, in with canned tomatoes.
Leave ‘em be. They’re fine.
Why not just add the lemon juice when you actually use the tomato juice?
I’ve never put lemon juice into tomatoes I’ve canned — and I’m still alive and kicking.......
Please do a bit of research - lots of the “low-acid tomatoes” are just foolish hype.
As long as you are not adding all sorts of other low-acid veggies to your tomatoes, there is no need to add lemon juice. All tomatoes fit to eat have enough acid to be ok in a regular home canner, and you do not need a pressure canner for these.
But, if you are adding meat & low-acid veggies to make fancy sauces - then you should pressure can.
Been canning for 50 years, and would never buy or grow “low-acid tomatoes” - in my humble opinion, these are just an advertising gimmick. No tomato worth eating is truly “low-acid”.
Do some googling on this, it will be enlightening about how we are manipulated - and, get some good books on safe home canning if you are a newbie. And, God bless you if you are!
Learn to grow your own tomatoes from seed, know what you are growing, and why, and keep the knowledge alive.
There are way to many young women out there who don’t even know how to microwave properly, never mind how to grow their own food, preserve it, and be ready for the dark days to come.
We need more ants, because the grasshoppers are running rampant, and us old ants can’t keep up with them all. Winter is coming, even though the ‘hoppers can’t fathom an end to August.
I just canned about 8 qt. jars of tomatoes this morning. They are Better Boy tomatoes. I followed the steps in both my Ball and Kerr canning books. Neither calls for lemon juice, only a tsp. of salt. I did a water-bath canning, they all sealed and I am not worried about anything. I’ve always done it this way and never had any trouble.
Lemon juice? High enough temperature and time is necessary but not lemon juice. Good seals on the jars and that’s it.
I’ve never yet put lemon juice in my canned tomatoes.
Wow...I’m just here to read the posts.
I wouldn’t worry about it if it were me. As you can see many people have never heard of adding lemon juice. I just started adding 2 tablespoons of lemon juice per quart of tomatoes along w a teaspoon of salt a couple of year ago and found I really really like the hint of lemon in my canned tomatoes. Very tasty... So I add lemon because I really like the flavor not because of fear of botulism.
Brian