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Tomato canning: Swapped out tomatoes with lemon juice in my cans right before processing, should I be worried about not enough lemon juice in certain jars and too much in others?

rainstar17 | Nov 30, 201404:53 PM

Hi everyone! This is my second year canning tomatoes and you guys helped me with my questions the first time around...Thank You! So here's my new question this time...

With one of my batches, I found myself with jars that had either too much headspace or not enough. So, after the final step of squeezing lemon juice in each jar of tomatoes I found myself pouring tomatoes in other jars to even each of them out. But now after processing them using the hot pack method, I worry if I don't have enough lemon juice in some of my jars to keep them acidic and too much in others. I know I put a lot of work into it but my health is more important so I won't eat them if I shouldn't. I don't know with the type of tomatoes I used--I used the biggest roundest juiciest tomatoes I could find, ie beefsteak--so with the good luck I had last time, I'm giving myself the peace of mind to ask what your thoughts are as the Chowhound community canning collective! Thanks!

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