Mrs. Wages Citric Acid, Easy-To-Use, Preserves Taste & Freshness, Safe Canning, Flavor Enhancer, Citric Acid, 12 oz Jar

Product details

The USDA recommends the addition of citric acid to each jar of canned tomatoes to reduce potential botulism risk. For more information click here. 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. To ensure safe acidity, add 1/2 teaspoon of citric acid to every quart of tomatoes (for pints, uses 1/4 teaspoon citric acid). Contents of this package will process approximately 50 quarts of tomatoes. If you love to share nature's bounty, you'll find a friend in Mrs. Wages. A full-flavored family of easy shelf stable mixes to enhance the fresh taste of your favorite foods...and that'll bring a smile to the people you care about!

Mrs. Wages Citric Acid 
Bulk size perfect for those who want salsa all year-round
No artificial flavor or color; Kosher
Use with either fresh or canned tomatoes
Makes 14 pints, Milk-Free, Shelf Stable
Contents of this package will process approximately 50 quarts of tomatoes.

Directions

Instructions

Create Salsa: Makes 7 Quarts: 17 lbs fresh tomatoes (about 51 medium) or 17 cans (14.5 oz each) petite diced tomatoes; 1-1/3 cups Mrs. Wages White Distilled Vinegar (5% acidity) or cider vinegar; 1 canister Mrs. Wages Medium Salsa Mix. Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely. If using canned tomatoes, do not drain liquid. Combine tomatoes, vinegar and 1 canister Salsa Mix into a large non-reactive pot. Do not use aluminum. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer 10 minutes, stirring occasionally. Salsa is ready. Freeze it! Pour into freezer containers, leaving 1/2 inch headspace. Let cool. Store in freezer up to 1 year. Can it! Prepare and Process home canning jars and lids according manufacturer's instructions for sterilized jars. 1) Pour hot salsa into clean, sterilized jars, leaving 1/2 inch headspace. Wipe rim and cap each jar as it is filled. 2) Process 40 minutes (Processing time listed for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude) in boiling water bath. 3) Test jars for airtight seals according to manufacturer's directions. Store up to 1 year. If jars do not completely seal, refrigerate and consume within 1 week. Serve it! For instant salsa, combine contents of the canister with 17 lbs chopped fresh tomatoes or 17 cans (14.5 oz each) petite diced tomatoes. Let stand for 10 minutes before serving or refrigerate.

Warranty

Warranty information

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Ingredients

Dehydrated Vegetables (Onion, Green Bell Pepper, Jalapeno Pepper, Chili Pepper, Garlic), Salt, Spices.