Oh no! Do I have to throw them out?
I was following a recipe from Fanny Farmer for water bath canned pureed tomatoes. The recipe allowed me to add onions and peppers, so I did, BUT, I sauteed them in olive oil first. I have just read that is a no-no. I used my own tomatoes which are the slicing type, not paste, which makes them lower in acid, right? I cooked them for several hours and reduced them by 50%, so hopefully that raised the acid content. I have canned tomatoes before and we never got sick, but I remember that I added lemon juice to them, and I've looked through the archives and internet and see many references to adding lemon juice.
My question then is, can I open the jars and add lemon juice, use new lids and reprocess the tomatoes? One batch I made today and one I made 3 days ago. Or would it be better to put them into freezer containers? Or should I throw it all out?! All that work! Better than being a botulism statistic though!