low-acid tomatoes

Asked May 20, 2020, 9:43 PM EDT

We are allergic to Citric Acid, and can only eat low-acid tomatoes. I know canning is a lot about pH, and Citric Acid is often used to pump up the acidity. If I want to can tomatoes, tomato sauce, or Salsa, can I use another acid like Vinegar and use a meter to make sure the product hits a proper pH? Or do you have specific canning recipes for people who can't use Citric Acid?

Ingham County Michigan

1 Response

Yes you can substitute Vinegar instead of citric acid. Make sure the Vinegar is at least 5% acid.
4 tablespoons of vinegar per quart or 2 tablespoons per pint can be used instead of lemon juice.
Or if you want to use botttle lemon juice
1 tablespoon per pint and 2 tablespoons per quart.