I've been canning tomatoes with my grandmother for years and have always cold packed them with salt, basil and a bit of sugar, then placed them in a hot water bath for 20-25 minutes to process them. This year, after canning, I came across an article that suggested lemon juice be added and that they must be processed for 40-45 minutes. Eventhough I've used my grandmother's method for years, I'm terrified of getting botulism now. Does anyone else process them for only 20 minutes as well? Have you ever experience illness due to your canned tomatoes?