Canned tomatoes without the lemon juice - still good?

[imafan26]

When canning you should be using a tested canning recipe. Recipes usually come with a new canner. I have included a link to a Ball recipe site. You can also get the Ball canning book. A Chef told me that preserving recipes should not be something you experiment with because it requires following all sanitation, prep and sterilization procedures to guarantee a safe product. For the product to be shelf stable there needs to be a balance between acidity and saltiness. It is why you can't really make a salt free pickle. Water bath canning is the simplest but pressure canning is better at the higher temps for some products that go bad quickly. Make sure everything is labeled and dated and you use it promptly. Wax seals are not used any more because apparently they were not air tight. and the new lids can only be used once for canning. The recipes in the ball book have been tested to make sure the products remain safe to eat for a specified time. When you can at home, you are not going to test your batches to make sure you are not growing a science project in the jars, so it is better to follow all the procedures and recipes that have already been tested.
https://nchfp.uga.edu/tips/summer/home_ ... atoes.html
https://www.freshpreservinguk.co.uk/recipes