Why it’s Better to Pressure Can Tomatoes
...ed and less acidic foods that need to be canned in a pressure canner. Most fruits have a lower, i.e. more acidic pH and can be water bath canned. Tomatoes, on the other hand, are often near the 4.6 pH level and USDA tested recipes will call for adding either bottled lemon juice or citric acid (I prefer citric acid as the taste is more neutral). I used to think that this issue was because different tomato varieties vary in their acid content. It tu...