In article ,
"The Joneses" wrote:

All that said, I believe that 1 tablespoon of citric acid (sour salt) [not
vitamin c (ascorbic acid)] in one pint of ordinary tomatoes will bring the
pH down far enough to be healthfully kept after boiling water bath, i.e.,
4.6 or below.

hth, Edrena

You'd better get that coffee, Woman.
Make that 1/4 TEASPOON of citric acid to a pint of tomatoes.

Here's from the NCHFP site regarding same:
"Acidification: 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. Add sugar to offset acid taste, if
desired. Four tablespoons of a 5 percent acidity vinegar per quart may
be used instead of lemon juice or citric acid. However, vinegar may
cause undesirable flavor changes."

On my third cuppa now. '-)

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com