ACIDULATION OF HOME CANNED TOMATOES

Abstract

ABSTRACT The feasibility of acidifying home canned tomatoes was determined. Citric acid, lemon juice, or vinegar were added at three concentrations to tomatoes which were canned by the raw pack method. The pH of low acid products was lowered effectively by acidulation with lg citric acid monohydrate or 1 tbsp lemon juice per pint. Vinegar was less effective than the other acidulants and also contributed an off‐flavor at all levels. Acidulants equilibrated more rapidly when added to filled jars rather than to empty jars before filling. Alternative acidulation recommendations were compared by use of data derived from canning studies and from measurements of the response of high pH raw tomatoes to acidulation.