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i did pint jars of tomato juice with roasted garlic in it.
I put in lemon juice 1 TBLS for each pint and did a BWB for 35 min processing
there is garlic pulp in the juice
so i m wondering should i have done a pressure canner processing instead ?
i followed the Ball book for tomato juice.
i tried to google this but only came up with tomato sauce with garlic