Hi all,

I sure hate to open this topic after reading other posts about it ;-), but I need to know . . .

My mother, sister and I all canned tomaotes this year. I learned how from them, and never added acid for safety. I just found out yesterday from the internet that this is unsafe.

I canned 18 quarts yesterday, and will reprocess today to add citric acid. But. . .my sister probably canned 60 quarts throughout the summer, and I helped my folks can 14 quarts a week ago.

Can the canned tomatoes, other than yesterday's batch, be reprocessed to add citric acid? Or, if not, would cooking at high temperatures render them safe if still well sealed?

Thanks for any information--I'll be using citric acid from now on!