The Joneses wrote:
> "cshenk" <cshenk1@[EMAIL PROTECTED]
> wrote in message
> news:u_gXj.13$D21.1@[EMAIL PROTECTED]
>> "George ****rley" wrote
>>
>>> than sixty years but I'm actually quoting what the USDA has to say
about
>>> modern tomatoes.
>>>
>>> If you don't have an accurate pH meter or are not using pH strips that
>>> are somewhat accurate then you need to add citric acid or lemon juice
in
>>> the USDA recommended amounts.
>> George, can we cut to the chase slightly for me? I'd like to try this
for
>> the first time. I have access only to the water boiling methods. If I
>> make a thick sauce with just tomatoes and a few dried spices such as
black
>> pepper and a little cayenne, how much lemon juice should I add to a
quart?
>> What I have right now is the 'real lemon concentrate' but I can find
out
>> how much water to add to that to make 'equal to one lemon' pretty easy
>> <grin>.
>>
>> I don't want 'leomony sauce' but I also don't want to be unsafe. I
have 3
>> versions of tomatoes and no way to know if they are 'reduced acid' so
it's
>> safer to assume they are.
>>
> If you get a chance, call around to local drug stores or better yet,
Jewish,
> Mediterranean or Middle Eastern ethnic groceries to find citric acid
(sour
> salt). One has to use so little of it (!) and it has little taste (just
> sour).
> Good luck, and let us know how you do. Have your read some of our posts
> about letting the jars rest in the water with the heat turned off after
the
> timing is done for about 5 min or so? Reduces chances of cracking jar.
And
> don't can nekkid.
> Edrena
>
>
And don't ask how anyone knows not to can nekkid.
George
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