AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I now live overseas. they pickle tomatoes here, but do not can them plain. so i decided to can my own for soups and chili like i used to do years ago in america. I had never put lemon juice or citric acid in mine and didn't in these. how can i know if my canned tom are safe? also is it safe to eliminate the salt?
Answer Hi Mary Ellen,
The recommendation to add lemon juice, vinegar or citric acid is designed to ensure that the pH of the mixture is well below 4.6 -- the dividing line between foods that can be canned in a hot water bath and those that must be done in a pressure canner. Some tomatoes hover right around 4.6 so to be on the safe side, it is recommended to add acid to push the pH back down into the safe hot water bath canning range.
