Citric Acid

Tomato season is coming soon, which means canning season is too. We’re making it easy to buy exactly the amount of citric acid you need.

To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product.

1 ounce is 6 teaspoons, which is enough for 12 quarts of tomatoes.

Other uses:

• Mix 1/4 teaspoon of citric acid with one cup of cold water; pour over fruit to reduce oxidation.
• DIY cleansers
• Making food sour (candy!)

This product is kosher and is derived from a non-GMO corn source.