For home canning tomatoes. To ensure safe acidity, add 1/2 teaspoon of Mrs. Wages citric acid to every quart of tomatoes (for pints, uses 1/4 teaspoon citric acid). The USDA recommends the addition of citric acid to each jar of canned tomatoes to reduce potential botulism risk. Although tomatoes are generally thought of as high-acid fruits, a few varieties have higher known pH levels making them more susceptible to the spores of Clostridium botulinum. The addition of Mrs. Wages citric acid raises the acidity and lowers the pH. Whether you're looking for good old-fashioned secret weapons for canning fresh produce, or you're more of a get-it-done-quick kind of home cook, Mrs. Wages has exactly what you need to get fresh produce to the table in a most delicious way.