Do you have to add lemon juice for canning tomatoes?

When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.

You are right to add lemon juice to canned tomatoes.

My family had been canning tomatoes for at least 20 years now and we haven't ever used lemon juice, we always use citric acid. We add it to each jar, to make sure the correct amount ends up in each jar. You can get too much.

Where do you score your acid from bro? I'm sure those tomatoes will be popular among the crowd!