Salt isn't your only trick. Add a basil leaf to each jar. Or a clove of garlic. Or a pinch of dried oregano.
The salt helps these flavors sing. It’s like a tiny party in your pantry. Your future pasta sauce will thank you.
One friend of mine adds a single bay leaf. She says it "makes the tomatoes feel fancy." I agree. They do look distinguished.
The "Acid" Obsession
Remember, salt is flavor. But acid is safety. You must add lemon juice or citric acid to all canned tomatoes. Salt doesn't do that job.
How to Can Tomatoes A Step by Step Guide with Video
So, add your salt for taste. Add your lemon juice for survival. They are a dynamic duo. Like Batman and Robin, but tangier.
A standard recipe: 2 tablespoons of bottled lemon juice per quart. Then your 1 teaspoon of salt. Boom. You're a canning hero.
