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Use Mrs. Wages Citric Acid to ensure a safe level of acidity for your canned tomatoes. The USDA recommends adding citric acid to each jar of canned tomatoes to reduce the risk of botulism, because some varieties of tomatoes do not have sufficient levels of natural acidity. Adding a half-teaspoon of Mrs. Wages Citric Acid per quart of canned tomatoes (whole, crushed, or juiced) will ensure a safe acid level.
5 oz bottle will provide acidification for 50 quarts of canned tomatoes
Add 1/2 tsp per quart; 1/4 tsp per pint for safe acidity
Ingredients: citric acid, less than 2% silicon dioxide (anti-caking)