Not all tomato varieties are high in acid. In order to make them shelf-stable and last longer, add about 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart. For pints, add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid. Freezing really is your only other safest option.
Not all tomato varieties are high in acid. In order to make them shelf-stable and last longer, add about 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart. For pints, add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid. Freezing really is your only other safest option.