For whatever reason USDA still recommends the lemon juice even when pressure canning. So far I haven’t gotten an adequate scientific explanation of why lemon juice is still required when pressure canning tomato. I would just put those on the shelf and mark them to use first. I think they will be fine since were pressure canned.
This of course begs the question “Can You pressure can Tomatoes with lemon juice?”
One answer is, I cooked down a pot of tomatoes and pressure canned them. I realized after they were cool that I forgot to add the lemon juice. They are just tomatoes and herbs, and were pressure canned for 20 minutes . The lids are all sealed and they look good.
The next thing we wondered was; can you use lemon juice to acidify Tomatoes?
Adding the recommended amount of lemon juice (or citric acid) lowers the p. H of all tested varieties enough to allow for safe boiling water bath canning. Acidifying all tomatoes now is recommended because it allows for safe processing in a boiling water bath canner (and for a safe short process in a pressure canner).
How do you add citric acid to canned tomatoes?
Add acid to all canned tomato products add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired.
Canning Tomatoes To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling with product.
How do you make canned tomatoes taste better?
Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. One to 2 teaspoons of sugar may be enough to enhance the flavor. For more Information, see “ Canning and Freezing Tomatoes and Making Salsa ” (FN-175), which is available online.
Some believe that add sugar to offset acid taste, if desired. Four tablespoons of 5% -acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Acid is added to tomato products even if the tomatoes are pressure canned.
What can I use instead of lemon juice in canning jars?
Pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired. Four tablespoons of 5% -acidity vinegar per quart may be used instead of lemon juice or citric acid.