"cshenk" wrote in message
...
"George Shirley" wrote

than sixty years but I'm actually quoting what the USDA has to say about
modern tomatoes.

If you don't have an accurate pH meter or are not using pH strips that
are somewhat accurate then you need to add citric acid or lemon juice in
the USDA recommended amounts.

George, can we cut to the chase slightly for me? I'd like to try this for
the first time. I have access only to the water boiling methods. If I
make a thick sauce with just tomatoes and a few dried spices such as black
pepper and a little cayenne, how much lemon juice should I add to a quart?
What I have right now is the 'real lemon concentrate' but I can find out
how much water to add to that to make 'equal to one lemon' pretty easy
grin.

I don't want 'leomony sauce' but I also don't want to be unsafe. I have 3
versions of tomatoes and no way to know if they are 'reduced acid' so it's
safer to assume they are.

If you get a chance, call around to local drug stores or better yet, Jewish,
Mediterranean or Middle Eastern ethnic groceries to find citric acid (sour
salt). One has to use so little of it (!) and it has little taste (just
sour).
Good luck, and let us know how you do. Have your read some of our posts
about letting the jars rest in the water with the heat turned off after the
timing is done for about 5 min or so? Reduces chances of cracking jar. And
don't can nekkid.
Edrena