In part it depends on the canning method you used (the processing time you used), in part its the particular variety, and for some its the lemon juice. Many claim they can't taste the lemon, many say they can - it is a personal taste buds issue. But paste types are not noted for good flavor to begin with and most prefer using a mix of different types and varieties to make quality sauce.

Citric acid is the safety alternative to lemon juice and imparts no flavor changes so most recommend using it instead. Others prefer using bottled lime juice rather than the lemon. But one or the other or 2x as much vinegar is required for safety. If luck and "lived to tell the tale" is sufficient safety for you then you always have the choice to ignore the guidelines. We all pick the level of risk we are comfortable with. But do keep in mind that this acidification requirement is not 'new'. It has existed for more than 40 years now.

2 tsp sugar per quart is a frequently recommended additive but you can add sugar to taste if you wish.

"This is really frustrating after putting a lot of effort into growing top-notch paste tomatoes to try and make the best tasting sauce "

If sauce is your goal then the simplest solution is to just make and can tomato sauce in the first place. That way you avoid the double processing/cooking effects.

Hope this helps.

Dave

Thanks for your wisdom, Dave. The reason I do not can my sauce is actually for safety precautions. I use a recipe that contains onions and other ingredients that they do not recommend for canning. So instead, I thought I would can the tomatoes in a safe manner and make the sauce on an as-needed basis and freeze anything extra. I find it hard to imagine that citric acid would not impart any flavorings, but if you say so, that would be the "silver bullet" I was hoping for!

Well my taste buds don't really notice more than just a hint of the lemon juice either so no personal guarantees. ;-) But many others have also posted and written about the advantages of the citric acid over lemon juice.

And to be honest, I always add 1 tsp of sugar per quart to all my canned tomato products simply because I have never liked a highly acidic tomato bite/flavor in anything. And it is a way to sneak a bit of sugar into them to take that edge off that my wife won't notice.

Dave

As Dave mentioned, I use citric acid, because my mother is allergic to lemons and then I don't have to be careful feeding her things with tomato products. However, I dislike the lemon juice in canned tomatoes, I can always taste it and the citric acid is a good choice for avoiding that flavor too.

I don't notice any change with the citric acid and it's inexpensive and easily available where I buy my canning supplies, so it works for me.

Funny, Dave, my grandma always put a bit of sugar in tomato products, from chili to soup. She said it "took the edge off".

Annie

Citric acid here, too. Buy it bulk at our Mennonite store. Cheap and no taste.