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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.
- Raises the acidity and lowers the pH
- Will reduce spoilage
- Citric acid will increase the acidity of home canned tomatoes when prepared by the boiling water process
