I want to kick myself

Earlier today I processed 36 pints of marinara sauce. Felt real proud of myself - got it all done while DD was in school. As we were sitting eating dinner - all of a sudden, it hit me. I forgot to put the citric acid in the jars. I just want to kick myself.

Oh that sucks! ..HUGS..

I know the canning police- and many here might disagree with me- BUT- that being said- Our sauce doesn't have citric acid in it-
I have always made it this way..
Tomatoes
Garlic
Onion
Green Peppers
Tomato Paste
basil,oregano (if I have it)
Sugar and Salt to taste..
Cook for at least 1 and a half hours
keep hot- process in Quart Jars HWB for 20 minutes....

Just saying- it may not be a total loss for you-
I have always done it this way and got the recipe from a good friends grandmother

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We never put citric acid, lemon juice or vinegar in salsa, tomatoes or spaghetti sauce.

I've never used citric acid. I do use vinegar in the recipes that call for it but just because it is part of the recipe.

I never use it eather.

As long as they were not yellow tomato varieties, the sauce will be fine. Yellow tomatoes are very low in acid so you'd need to add some to the recipe. Otherwise, tomatoes have plenty of acid all by themselves.

I think that I should come over and pick that marinara sauce up. What size jars do you want to exchange with?

I have only started adding lemon juice recently. I have both with and without on my shelves. I think you will be ok.

I have had to start putting the salt and lemon juice out ahead of putting the jars on to heat so I don't forget.

Don't kick yourself too hard, it will be just fine. Congrats on the sauce