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Tue, Sep 20, 11 at 12:59
| already did quite a few pickled tomato jars... from the BALLl book. Looked at the salsa receipe that calls for canned tomato sauce and canned paste.
Canned tomato products I am trying to avoid. My big freezer is full so do I add the citric acid to tomatoes??? I have read gobs of the post here on cherry tomatoes.... Not interested in using them fresh. will dehydrate some. At end of season (soon) will save the green ones and pickle I only grow cherry tomatoes.. Most were volunteers this year..... Thanks Jean |
Follow-Up Postings:
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| so do I add the citric acid to tomatoes??? That info should be in your Ball canning book unless you are using a VERY old copy. Yes you do. Your choices and amounts required are linked below. Dave |
Here is a link that might be useful: Acidification instructions
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- Posted by jeanwedding 6 ky (My Page) on Thu, Oct 27, 11 at 19:57
| I have a new copy of the $5.95 version of Ball book. It does not show citric acid in tomatoes just lemon juice...... bottled kind But I read your above link to "acidification instructions" So I will use the citric acid I have. Who of yall use citric acid instead of lemon juice bottled.. Does it affect the taste? Thanks jean |
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- Posted by readinglady z8 OR (My Page) on Thu, Oct 27, 11 at 21:39
| I use citric acid (1/2 tsp. per quart) and have no problem with it. However, everyone's taste is different and you might prefer lemon juice. Only your "taster" will determine the preferred option. Carol |
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| Agree. Some prefer the citric acid, some the lemon juice, some use lime juice. It is a matter of personal taste. Neither affects the flavor IMO. Dave |
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