For home canning tomatoes. To safe acidity, add 1/2 teaspoon of citric acid to every quart of tomatoes (for pints, uses 1/4 teaspoon citric acid). The USDA recommends the addition of citric acid to each jar of canned tomatoes to potential botulism risk. Although tomatoes are generally thought of as high-acid fruits, a few varieties have higher known pH levels making them more susceptible to the spores of Clostridium botulinum. The addition of citric acid raises the acidity and lowers the pH. Whether you’re looking for good old-fashioned secret weapons for canning fresh produce, or you’re more of a get-it-done-quick kind of home cook, has exactly what you need to get fresh produce to the table in a most delicious way. This dairy free citric acid is stored in a shelf stable plastic container.

• Easy use: simply add small amounts to your tomato mix to balance your canning process
• Safe canning: The USDA recommends the addition of citric acid to each jar of canned tomatoes to balance the high levels of pH by raises the acidity and lowers the pH.
• No artificial flavor or artificial coloring
• 12 oz jar
• Add 1/4 tsp per pint or 1/2 tsp per quart. This jar of Citric Acid will provide acidification to 120 quarts of tomatoes