"My understanding is that because of the varying acidity of the tomatoes, an acid must be added. Vinegar is even less delicious than lemon juice. I've never done it, but you can get litmus strips to test the pH while canning to make sure they…"
Does anyone have an alternative to using citric acid or lemon juice to increase the acidity when canning tomatoes. I dont like the high acid flavor of the product when its canned. I love the tomatoes just the way they are......Help please.See More