u/HappinessEternal

I’m not new to canning, but I’m trying out canning in stages for the first time. On Friday, I boiled and removed the skins off 25 lbs of Roma tomatoes, then put them in the fridge overnight. Saturday morning, I took them directly from the refrigerator and started removing the cores, then put them in quart jars without heating them up first. Were these not properly processed because they were not at room temperature when I placed them in the canner? Is it okay to reprocess them first thing in the morning where it’ll be close to the 24 hour mark?

Good morning. I’m going to be canning some tomatoes today and I wondered how much sugar to put into each quart jar to help offset the lemon juice taste that I will be adding for acidification. I looked on the NCHFP website, and I didn’t see any kind of stated measurement, so I wondered if maybe I missed something or if there was another safe source out there with this information. Does anyone have any insight on this subject? Thanks in advance.

Good morning. I’m aware of the reason why we need to add citric acid, lemon juice, etc. to the water bath method of canning tomatoes, but why is this needed for pressure canning? Isn’t the higher temperature of a pressure canner enough to kill anything off?