Quick Answers
How much lemon juice or citric acid should I use when canning tomatoes?
Add 1 tablespoon bottled lemon juice to pints and 2
tablespoons bottled lemon juice to quarts of tomatoes.
Or add one-fourth teaspoon crystalline citric acid to
pints and one-half teaspoon crystalline citric acid to
quarts of tomatoes. Acid can be added directly to jars
before filling. Four tablespoons of 5 percent acidity
vinegar per quart may be used instead of lemon juice or
citric acid, however, it may cause undesirable flavor
changes.
Note: Add sugar to offset acid taste if desired.
Note: Don't use fresh lemon juice as it's acidity varies. Tomato canning tablets should not be used as they are ineffective.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009
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