I made two batches of marinara sauce. I used fresh lemon juice in each jar to add acidity and come to find I was supposed to use bottled lemon juice. The explanation for this is that the bottles lemon juice has a controlled acidity level and the fresh lemons vary in acidity. So what do you think? I just made it last week. Can I have a redo? Dump it back in the pot, reheat to a boil and can with the bottled lemon juice? Or do I have a lot of wasted tomato sauce in my cabinet?