How much acid is needed per quart of tomatoes?
The National Center for Home Food Preservation recommends using 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid per quart of tomatoes (whole, crushed or juiced tomatoes) to ensure safe acidity levels. Four (4) tablespoons of 5% acidity vinegar can also be used per quart of tomatoes, however flavor changes may occur. For more information please view http://www.uga.edu/nchfp/how/can_03/tomato_intro.html.
Source: National Center for Home Preservation
Answered by Jessica Kovarik, RD, LD, Extension Associate, College of Human Environmental Sciences, University of Missouri Extension
Last update: Friday, February 06, 2009