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Canning Tomatoes?

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.

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By Susan F

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October 5, 20110 found this helpful

I have never used lemon juice when canning tomatoes. The only thing I have ever added is salt.

 

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October 5, 20110 found this helpful

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.

 
October 5, 20110 found this helpful

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.

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check out the USDA website which recommends canning quarts of tomatoes at 45 minutes. www.uga.edu/.../publications_usda.html is the USDA website which gives the latest guidelines for canning tomatoes and other foods. Please check it out when canning. It could really save a lot of heartache.

 
October 7, 20111 found this helpful

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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