On Wed, 29 May 2013 13:57:50 -0700 (PDT), Helpful person
> wrote:

>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.
>
>http://www.richardfisher.com

You are incorrect. It may have been true 50 years ago as varieties
were more acidic. Today's' hybrids don't carry the same acid profile.
You'd better check the USDA guidelines or the Ball Bluebook.
Janet US