On May 29, 4:35*pm, Moe DeLoughan > wrote:
>
> Not necessarily sweet, but less sour. Most canned tomato products have
> citric acid added to ensure the pH is low enough to be safe. As a
> result, sauces made with the canned product may taste more sour than
> one prefers. A touch of sweetener can help correct that, as can a
> goodly amount of sweet basil and/or crushed fennel seed.

It's not necessary to lower the pH to can tomatoes. They are safe as
is. If they add acid maybe it's for another reason.

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