A: To prevent botulism we need to can tomatoes with acid. There are so many varieties of tomatoes we want to be sure they are all acid enough to can. You may use vinegar if you don't have lemon juice or citric acid. 2T per pint or 4 T per quart.

To use bottled lemon juice...1 T per pint and 2T per quart

To use citric acid... 1/4 tsp per pint and 1/2 tsp. per quart