Tomato And Citrus

AlittleSalt · August 14, 2015

In my age of age of using tomatoes for something other than slicing and adding a little salt - I haven't reached the crawling stage yet.

I've read so much about adding citric acid to tomato canning/sauces/salsas. I did make some sauce for pasta and squeezed in a lemon. It tasted pretty good too. Years ago, we tried to make salsa (Before we knew to use citric acid) and the salsa was so sweet that it got fed to the compost bin.

I'm curious as to why adding some lemon or lime juice makes tomato salsa/sauce taste so much better? Is using citric acid something we need to do when we break out the 23 quart Presto Pressure Canner?

I hope this thread eventually helps a lot of people.

August 14, 2015	#1
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Tomato And Citrus In my age of age of using tomatoes for something other than slicing and adding a little salt - I haven't reached the crawling stage yet. I've read so much about adding citric acid to tomato canning/sauces/salsas. I did make some sauce for pasta and squeezed in a lemon. It tasted pretty good too. Years ago, we tried to make salsa (Before we knew to use citric acid) and the salsa was so sweet that it got fed to the compost bin. I'm curious as to why adding some lemon or lime juice makes tomato salsa/sauce taste so much better? Is using citric acid something we need to do when we break out the 23 quart Presto Pressure Canner? I hope this thread eventually helps a lot of people.