Canning experts recommend adding citric acid to canned tomatoes to reduce the risk of botulism (food poisoning). Mrs. Wages Citric Acid raises the acidity and lowers the pH of tomatoes canned using the boiling water bath method. Simply add a quarter-teaspoon to a pint or a half-teaspoon to a quart of tomatoes.

• Mrs. Wages Citric Acid
• 12 oz package
• Raises acidity and lowers pH of tomatoes
• Reduces spoilage and risk of botulism (food poisoning)
• This package will process about 50 quarts of tomatoes