If your tomatoes were canned recently, (i.e. within the last 24 hours or so) you could open the tomatoes, add citric acid, add a bit of sugar to compensate for tartness, if you wish, then re-process. Bring the tomatoes back to a boil and bottle using fresh lids.

Carol

No Carol,
Unfortunately I canned them with leftover tomatoes from making Annie's salsa and Katie's roasted tom soup in several batches over the last month...I just went to order more citric acid from barryfarms and grapped the plastic bag it came in to get the web address and saw "ascorbic" plain as day!!! Can't believe I'm gonna have to throw them out!

Kim

DON'T THROW THEM OUT YET!!!

Is the only problem is that they were potentially low acid and everything else is okay?

(SOMEONE PLEASE CORRECT ME OR CONFIRM THAT WHAT I WRITE NEXT IS CORRECT.) I think the only risk is THEORETICAL botulism. Mould etc. shouldn't be a problem in properly canned tomatoes even without the acidifier. (?) In the unlikely case that you do have botulism, isn't it denatured by boiling the product for at least 20 minutes? (PLEASE CONFIRM.)

If that's the case, then just label the tomatoes for your own use, do not give them away, do not taste the raw product, and cook for at least 20 minutes. When I crack open my canned tomatoes, I cook them that long anyway to make a tomato sauce.

Also remember that the acidification is because tomatoes are borderline acidity.

Hopefully someone else can answer whether the acidity of the ascorbic is sufficient.

Victrola
Yes, I generally can whole tomatoes with no added liquid, raw pack into hot jars, 1/2 tsp acid, 1 tsp salt, process 11psi/25 minutes while I am chopping up all my vege's for another project simutaneously (salsa, soups). I know it's borderline acidity but...this year my tom's don't taste as acidic as normal and I planted some new varities this year.
I generally use the canned product for chili's, soups, and sauces so I would be boiling them....

Thanks for your imput, I will hang onto them in hopes that I can get a confirmation.

Kim

I also would not throw them out. Many never add any acid although that doen not follow USDA recommendations. There are very few low-acid tomatoes on the market anyway, Jet Star being the most predominant variety.

"this year my tom's don't taste as acidic as normal and I planted some new varities this year."

It's far more likely that your tomatoes have the same acidity level as usual but have more sugar, covering up some of the acidity.

Follow Victrola's advice and cook them thoroughly before consuming.

Malon

Thank you Malon,

I have also sent an email to our local extention office to get her views as well. Will let you all know what their finding are.
Happy Canning (with Citric Acid)!

Kim

The ascorbic acid mistake at best will just improve the color from turning brown. You can add the citric and recan each jar. Even for that, if they had a long processing time and were boiled heavily before they were poured into jars they should be safe enough for just reprocessing. Tomatoes, do contain variable amounts of acid and if they are cooked down to make a thicker sauce, it will increase the natural acidity.

Kim,

The current USDA guidance is to boil for 10 minutes, with an additional minute for every 1000 feet of elevation. 20 minutes is unnecessary. Do use a thermometer and remember to stir them well. Botulism toxin is destroyed at 176 degrees F. per the CDC, and they also subscribe to the guidance provded by the USDA.

I also see no reason not to use them if you plan on cooking with them.

I also agree with Malon regarding the taste of your tomatoes. Mine were very sweet this year, we had lots of sunny weather and very little rain, and I am sure the flavor had much to do with the season, not the varieties.

Petro

Thanks to all who helped ease my mind...my extention office also assured me that they will be safe to use.

Petro, perhaps you are correct in the flavor being sweeter than normal, because lord knows my hands can feel the acid from peeling 20, 30, hundreds of pounds of tomatoes!

Ken, yes, I will have beautiful red tomatoes in my jars from the ascorbic!

Kim

New but related question: Is there any difference in using ascorbic vs citric acid as a "wash" prior to freezing fresh albacore tuna?

These two acids are not the same, nor do they act the same, taste the same, etc. For tuna to be frozen, I don't think its necessary to 'wash' it, unless it darkens and discolors in the freezer. If thats the case, the citric will do absolutely nothing, while ascorbic acid will help to reduce oxidation or any browning. Ascorbic is used in peaches as well as other fruits that darken when exposed to air. These all get dips of ascorbic acid to help retain the color quality.

im developing a range of chilli hot sauce in the uk,id love advice on which would be best for me ascorbic vs citric?
ive looked in competitors ingredients lists and some use both, some use 1 and some use none.
im looking for a 6 month shelf life minimum and the lab say ph 4.1 is needed why is this?
simon