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2

If you want to raise the pH of your tomato sauce, add a quarter to a half teaspoon (1-2.5 g) of pickling lime (calcium hydroxide, Cal, slaked lime) per quart (L) of sauce. You could also use sodium bicarbonate, but that adds an awful flavor when you add enough to raise the pH. Celery, like sugar, will mask the acidity, but not reduce it. To do that you need ...


2

Acid doesn't ripen anything, it's not added in the can for that purpose, but to bulk up the acidity levels for long term storage. Even the best quality canned tomatoes often have citric acid added because the acidity in tomatoes by themselves is not enough for long term storage in a normal canning process. Some low quality brands may add more citric acid ...


5

Citric acid in canned goods is just a preservative, nothing to do with "ripening in the can" as far as I know. As you've noticed, it's plenty common in storebought canned food, but it's especially useful in homemade canned food. It keeps canned vegetables from darkening/browning over time, and can be used to make them acidic enough to avoid worries about ...


1

It is almost certainly a fermentation - opened juice does not keep for a week in the fridge. So you got some bacteria in it which are creating tangy byproducts (lactic or acetic acid). It is a method of creating fermented drinks such as cider (or even fruit wine), but without following a tested process, you cannot be sure if some of the bacteria may be ...


0

What is it? In particular, what acid might I be tasting? Could be all kinds of stuff. In any event, you can be almost certain that a changing flavor of unpasteurized OJ is due to something not very healthy. Example literature. If you really like the acidic flavors, consider purchasing pasteurized OJ, and then adding Tart Cherry Juice Concentrate. Or even ...



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