The USDA recommends the addition of citric acid to each jar of canned tomatoes to reduce potential botulism risk. For more information click here.
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 Mrs. Wages Citric Acid raises the acidity and lowers the pH.

To ensure safe acidity, add 1/2 teaspoon of citric acid to every quart of tomatoes (for pints, uses 1/4 teaspoon citric acid). Contents of this package will process approximately 50 quarts of tomatoes.

• Net Weight: 5 oz. (141.8g)
• For home canning tomatoes.

Ingredients:Citric Acid, less than 2% Silicone Dioxide (Anticaking).

Instructions

It is necessary to ensure safe acidity for both the boiling water and pressure canning process when preserving whole, crushed or juiced tomatoes.

ADD tsp Mrs. Wages Citric Acid per pint or tsp Mrs. Wages Citric Acid per quart.

This container of Mrs. Wages Citric Acid will provide acidification to 50 quarts of tomatoes.

Store in a cool, dry place.