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Listen to native speakers pronounce “acidifying” in real conversational contexts with synchronized timestamps and subtitles.
So what we've done is made a very sweet tomato that is no longer safe for canning in a boiling water canner unless you do what's calledacidifying the environment. So anytime you can tomatoes, you either add bottled lemon juice or citric acid to the preserve to ensure that the acid levels in the jarare high enough that the pH is low enough in order to prevent any possible botulism germination from occurring.