So i cooked down a lot of tomatoes into a soupy sauce. They're all various kinds of heirloom and organically grown tomatoes and i've heard they have a better acidity. We didn't add lemon juice in, but i'm not worried about that really.
We thought 9 oclock was an okay to start canning the tomatoes. We only had like...12 jars. For early risers, it was too late for us to remember to add salt to half of our jars. We have a pretty good idea of which ones they were, but the only way to be sure would be to open them, re-sanitize, and re can. I guess it's not too much work to redo, especially since we'll have to can more later probably.
Is no salt an issue, though? It just takes so long to sanitize and redo.