I canned tomatoes and I didn't put lemon juice into the jars. Is that going to create a health issue when I open the jars? The tomatoes were boiled, then put into sterilized jars and have sterile lids. I also put them into a boiling water bath for ten minutes.
By Susan F
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I have never used lemon juice when canning tomatoes. The only thing I have ever added is salt.
You will know if the tomatoes smell sour or the jars don't seal. You should be fine if you boiled them for ten mintues though 20 would have been better.
The issue with adding lemon juice tomatoes is acidity. High acid foods do not spoil if canned properly in a water bath canner. However, modern tomatoes are not usually high in acid and need added acid (lemon juice, citric acid, or vinegar) to up the acidity. Low acid foods when canned in a water bath canner are at risk for botulism poisoning, an often lethal illness. I suggest that you cook the tomatoes that you canned for a minimum of 10 minutes at a full boil to kill any possible toxins before you eat them.
I've never heard of putting lemon juice in the jars for canned tomatoes. Used to can tomatoes all the time and had no problems.
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