I read that when canning tomatoes, even though they are generally an acidic food (but can also vary slightly) you still want to add a small amount of acid like citric acid to prevent botulinum toxin from forming (assuming the spores are present). I’ve noticed with commercially canned/jarred tomatoes bought in the store, only some will include citric acid. Some are simply just pure tomatoes. I know that commercial canning tends to have a streamlined process for safety, versus the variables of canning at home. But I’m just wondering, does anyone know why commercially canned tomatoes don’t always have citric acid and how they’re still safe??