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When you open a home-canned jar of tomatoes, you want the produce to taste as delicious and look as attractive as the day you put the jar on the shelf. Adding a bit of Ball® 7.5-oz Citric Acid to each canned jar ensures that your garden's bounty is preserved safely and that the taste and color are not affected. The USDA recommends that all canned tomato products, which are preserved through a water-bath process, include additional acid to destroy bacteria. Bottled lemon juice can be used as an acid supplement, but it sometimes interferes with the taste of preserved tomatoes. Citric acid does not affect the flavor of the tomatoes, and it helps the fruits retain their bright color while in storage. Keep citric acid on hand so that you are ready to can fresh tomatoes as soon as you pick them or bring them home from the farmer's market. One jar meets the acid requirements for up to 77 quarts of tomatoes.
Best Used For:
Add 1/2 teaspoon of Ball 7.5-oz Citric Acid to each quart of canned tomato product, including sauces, salsas and diced or packed tomatoes. Use 1/4 teaspoon of citric acid for pint jars. Add the citric acid to the jars before pouring in your tomatoes.
Raises acid level for safe preservation
Retains original flavor of canned product
Flavor: Kosher certified
Primary Ingredients: Citric Acid and Silicone Dioxide