Canned Tomatoes

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   ["Notes:", "Do not refrigerate tomatoes, as refrigeration undermines the flavor.", "Though tomatoes are a fruit, they are usually pH 4.5 to 4.6, which is right on the borderline of foods you can safely process in a water bath, so you have to acidify them by adding lemon juice or citric acid if you are planning to process them in a water bath. You can do this by adding 1/4 teaspoon citric acid or 2 tablespoons lemon juice per pint. Citric acid is sold in the US under the name ""Fruit Fresh"

* Per serving · 4 servings · Values may vary.

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