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canning question about acid levels

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John Hagan

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canning question about acid levels

by John Hagan » Sat Oct 31, 2009 10:00 am

Right before the last frost killed off what we had left on the tomato vines,Anne and I picked a bunch and froze them. I am planning on thawing them out and then run them through the tomato strainer and can them. Last year we used powdered citric acid(thanks Deb) but this time I thought I might try that bottled lemon juice for the acid boost. We never use that stuff otherwise so we are not very familiar with it. Heres the question,we have one bottle of Realemon brand lemon juice that states on the label "natural strength", we also have a bottle of Kroger brand lemon juice from concentrate. Do you think that Realemon being natural strength would have a different acid content than the Kroger brand? They are both made from concentrate but the ingredient list is slightly different..I googled this and couldn't come up with anything.
The tall one wants white toast, dry, with nothin' on it.
And the short one wants four whole fried chickens, and a Coke.
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Sarita C

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Re: canning question about acid levels

by Sarita C » Sun Nov 01, 2009 10:36 am

John,

I've been canning tomatoes for years and I've never used anything other than a teaspoon of salt per jar. No one has gotten sick yet.

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