- Select disease-free, preferably vine-ripened, firm tomatoes for canning. Avoid overripe tomatoes.
- To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes.
- Freezing is a safe, easy alternative to home canning. Frozen tomatoes and tomato products do not need added acid.
To learn more about the tomatoes we grow at Dentz Orchards and Berry Farm see Tomatoes.