Mrs Wages Citric Acid meets a need for safer canning practices. The USDA recommends the addition of citric acid to EACH jar of canned tomatoes to reduce 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 level. To ensure safe acidity levels, add ½ teaspoon of Mrs. Wages Citric Acid to every quart of tomatoes. In short, Citric Acid will increase the acidity and reduce spoilage of home canned tomatoes or tomato juice when prepared by the boiling water process.
Contents of this package will process approximately 50 quarts of tomatoes.
Ingredients: Citric Acid, Less Than 2% Silicon Dioxide (Anticaking)
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