You can re-process if it's within 24 hours or you can refrigerate. I have no idea how long, but in a sealed jar, it should be a while. Freezing, obviously, assures optimal longevity.

There will be some change in flavor from the acid, though it's hard to say how great the change will be. However, you could add citric acid and taste tomatoes from one jar before processing. If the flavor change is really pronounced you may prefer to skip it or reserve those jars for use in a highly flavored soup or stew where it's less noticeable.

Carol

Thanks so much Carol. Do you think I can just open them, add the acid, put new lids on and bwb them? Or do I have to dump the contents into my pot and reheat, then start over?

If it's too much work, I think I am leaning toward dumping into freezer bags.

The sad thing is that I know I did 4 jars right, and most likely did the rest--I just cannot recall whether I did it or not. Lesson learned: Don't do things in the middle of the night when you're too tired. :(

Carrie

Reprocessing means back into the pot and reheat, clean jars and new lids. Not just opening the jars. They have to be hot when going into the canner.

Personally I'd just freeze them. Better taste and quality that way.

Dave

I would freeze them. I have definitely noticed the citric acid in my canned tomatoes so adding more citric acid to jars that might already have it would be too much, I think. This would also be the quickest, easiest way to deal with the problem. Good luck.

Thank you very much. I've been waiting for replies! I will be freezing it. I've spent too much effort already to then find out I have sour tomato sauce in February. That would be too depressing.