In article >,
George Shirley > wrote:

> > Tomatoes
> > Tomato juice
> > Citric Acid
>
> Citric acid is added to increase the pH of the tomatoes as many modern
> tomatoes are low acid.

Wrong. Lemon juice or citric acid is added to LOWER the pH to less than
4.6 to make them safe for boiling water bath processing. I find it
interesting that the NCHFP info says the tomatoes should be acidified
even if they're going to be pressure canned. I might have to ask Dr.
Andress about that.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254