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Home Cooking

Pressure Canning Tomatoes: Do I need an acid?

sixelagogo | Aug 22, 200910:38 AM     19

My dude and I bought a pressure canner with the knowledge we could can low acid foods (green beans) and questionably acidic foods (tomatoes) without the use of additional acid such as lemon juice or citric acid. Reading through online lit, the Ball Book and even our Presto canning guide, all recipes (for the pressure canner) use either lemon juice or citric acids. Our question is WHY? It makes no sense to include an additional acid for low acid canning, though we're loath to see our tomato products unpalatable.

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