About adding extra acid when canning tomatoes

3 months ago

I know this has probably been beat to death already but last year I canned some diced tomatoes and sauce by adding citric acid as recommended by the USDA or whoever they are. The final product just didn't taste right at all , like too much vinegar. I looked at some old canning books from the early 70's and there was no mention of adding lemon juice or citric acid. Just a little canning salt for taste and that was even optional. When my Mom canned tomatoes she never used lemon juice or citric acid and nobody died.

This year I'm going to omit the added acidity. I do the water bath method for 45 minutes ( for quarts).

I'll make funeral arrangements in advance.


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