Because tomatoes may be borderline in the amount of acid they contain, or even slightly low-acid for canning purposes, some precautions must be taken to can them safely. To ensure the safety of whole, crushed or juiced tomatoes they must be acidified, whether processed in a boiling water bath or pressure canner.
To acidify tomatoes, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon citric acid per pint of tomatoes. For quart jars, use 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid.
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