From National Center for Home Food Preservation: "To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid." NCHFP is considered the gold standard for canning safety. #safecanning #foodsafety #canningsafety #canningtomatoes #canningtips | Wild Haven Farm