Why? Would you consider doing that an advantage of some sort? It is just so easy to dump 1 T in each pint jar just as you do with all canned tomato products that require acidification.

In theory, the end result would be the same. But in actual practice you can't assure even distribution throughout the food so you can't assure even distribution throughout the jars. And if you have any left over in the pot then all the juice didn't get into the jars.

Dave

Thanks, Dave. I suspected it was a "no-no." As to the why, I thought it would save a little time and repetitive motion to add the lemon juice all at once and make it easier to do a taste test in case it needed a bit more sugar to offset the lemon juice. Glad you responded so quickly -- the batch is about ready for the food mill.

Barbara in Virginia