SC - Low acid tomatoes

[Angie Malone]

My mother used lemon juice.  Fruit Fresh hadn't been invented yet when she
started canning, and besides we couldn't afford to buy that just for
canning, and as already said, it has many other household uses.

	Angeline


>     Ras, I use white vinegar, which (1) virtually adds no taste to the
>finished
>     product, (2) is less expensive, and (3) has many more household uses
>than
>     Fruit Fresh.  At some point, I will experiment with the Fruit Fresh,
>to see
>     if anyone can tell the difference.  Leanna
>
>
>A far tastier way to up the acid is to add 1 tsp of Fruit Fresh or a
>vitamin C
>tablet to the jar.  Citric acid does very little to change the taste and
>performs the function of raising the acidity well.
>
>Ras

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