Mrs. Wages® Citric Acid

Adding citric acid to each jar of canned tomatoes is recommended by the USDA to reduce potential bolulism risk. Some varieties of tomatoes have higher pH levels making them more susceptible to Clostridium botulinum.  Mrs. Wages Citric Acid raises the acidity and lowers the pH. Add 1/2 teaspoon of citric acid to every quart of tomatoes; 1/4 teaspoon per pint. 

Ingredients: citric acid, less than 2% silicone dioxide (anticaking)