New Mrs. Wages Citric Acid, 5 Oz. Canning Ingredients

The Usda Recommends The Addition Of Citric Acid To Each Jar Of Canned Tomatoes To Reduce Potential Botulism Risk. Although Tomatoes Are Generally Thought Of As High-Acid Fruits, A Few Varieties Have Higher Known Ph Levels Making Them More Susceptible To The Spores Of Clostridium Botulinum. The Addition Of Mrs. Wages Citric Acid Raises The Acidity And Lowers The Ph. To Ensure Safe Acidity, Add 1/2 Teaspoon Of Citric Acid To Every Quart Of Tomatoes (For Pints, Uses 1/4 Teaspoon Citric Acid).

Product Features:

• Reduce Potential Botulism Risk When You Add Mrs. Wages Citric Acid To Your Canned Tomatoes
• Ideal To Use When Home Canning Your Tomatoes
• Citric Acid With Less Than 2% Silicon Dioxide For Anticaking
• Reduces The Susceptibility Of Your Tomatoes To The Spores Of Clostridium Botulinum Due To Some Tomatoes Having A Higher Ph Level
• Citric Acid Raises The Acidity In Your Tomatoes And Lowers The Ph
• For Safe Acidity Add 1/2 Tsp Citric Acid To Every Quart Of Tomatoes, 1/4 Tsp Citric Acid To Every Pint Of Tomatoes
• Contents Of Package Will Process Approximately 50 Quarts Of Tomatoes

*This Information Is Valid At Time Of Publication. However, Recipes May Change After This Time So Always Check Ingredients Lists And Allergenic Information On The Back Of Package.