Tomatoes may have that tasty zing that makes them tart and tasty. But in reality, they are not as acidic as they seem, especially when canning tomatoes. Tomatoes have a pH value around 4.6 which makes them unsafe to can by themselves, with many varieties above 4.6. All tomatoes must be acidified with either citric … Continue reading Canning Tomatoes: Don’t Forget the Acid!