Adding the acid to all processed tomatoes is a must! Please do not use the jars that didn’t get citric acid added.
Reference from Michigan State Extension article: “Acidifying your home canned tomatoes: Tomato varieties have been changed through the years and as a result, many now have milder flavor and lower acidity than the in the past. Testing has shown that some current tomato varieties have pH values at or above pH 4.6; a few have values of pH 5 or even higher. Adding the recommended amount of lemon juice (or citric acid) lowers the pH of all tested varieties enough to allow for safe boiling water bath canning. Acidifying all tomatoes now is recommended because it allows for safe processing in a boiling water bath canner (and for a safe short process in a pressure canner). To ensure their safety after being preserved, they must be acidified as part of the food preservation process and they must be acidified whether you are using a boiling water bath canner or pressure canner.â€
Adding the acid to all processed tomatoes is a must! Please do not use the jars that didn’t get citric acid added.
Reference from Michigan State Extension article: “Acidifying your home canned tomatoes: Tomato varieties have been changed through the years and as a result, many now have milder flavor and lower acidity than the in the past. Testing has shown that some current tomato varieties have pH values at or above pH 4.6; a few have values of pH 5 or even higher. Adding the recommended amount of lemon juice (or citric acid) lowers the pH of all tested varieties enough to allow for safe boiling water bath canning. Acidifying all tomatoes now is recommended because it allows for safe processing in a boiling water bath canner (and for a safe short process in a pressure canner). To ensure their safety after being preserved, they must be acidified as part of the food preservation process and they must be acidified whether you are using a boiling water bath canner or pressure canner.â€