Canning Tomatoes using lemon juice

[Guest guest]

I canned some tomato puree last week (the second thing ever that I've

canned). My recipe book said to add lemon juice, which I did. I used

fresh squeezed lemon juice since that is SCD legal. However, I just

borrowed the 'Ball Blue Book guide to home canning' from a friend and

I read that they specify to use bottled lemon juice, not fresh. Does

anyone know if my tomatoes will be OK? Why bottled and not fresh? I

guess I will have to use the vinegar instead next time, but I prefer

to use the lemon juice if I can. Anyone with experience they wish to

share? You could email me off-list if you want.

-Sharon