Pressure Canning Tomatoes
I've looked everywhere but can't find an answer to this question. Since pressure canning is required for low acidic foods, can I assume that I can pressure can tomatoes without added acid from lemon juice or vinegar? Everything I read says to add the acid, but I don't understand why, when I can pressure can corn or green beans that have little or no acid. If I don't add the lemon juice, should I pressure can for a longer time than what is recommended? I ask this because I just finished a batch of tomato juice and forgot to add the lemon, but I used a pressure canner maintaining the required pressure for 15 minutes. Thanks in advance for your thoughts.