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Canning -- Tomatoes

Are there any safe substitution guidelines for acidifying tomatoes?

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Yes. So Easy to Preserve lists two tablespoons of bottled lemon juice or 1/2-teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4-teaspoon of citric acid. Acid can be added directly to the jars before filling with tomatoes. If desired, add sugar to offset the acidic taste. Vinegar may be substituted for lemon juice or citric acid: use four tablespoons of 5% acidity vinegar per quart of tomatoes. However, vinegar may cause undesirable flavor changes. NOTE: You must add twice the amount of vinegar as you do lemon juice to safely acidify the tomatoes.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University. (August 2004)

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