The USDA recommends the addition of citric acid to each jar of canned tomatoes to reduce 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.

Product Features:

• Raises the acidity and lowers the pH
• Will reduce spoilage
• Citric acid will increase the acidity of home canned tomatoes when prepared by the boiling water process