# If I make things like homemade peanut butter should I add a food preservative?

**URL:** <https://boards.straightdope.com/t/if-i-make-things-like-homemade-peanut-butter-should-i-add-a-food-preservative/979207>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [February 2, 2023, 3:28pm UTC](https://boards.straightdope.com/t/if-i-make-things-like-homemade-peanut-butter-should-i-add-a-food-preservative/979207 "2023-02-02T15:28:40Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![carnut](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnut/32/3531_2.png) [@carnut](https://boards.straightdope.com/u/carnut)\
**Post date:** [February 3, 2023, 9:19pm UTC](https://boards.straightdope.com/t/if-i-make-things-like-homemade-peanut-butter-should-i-add-a-food-preservative/979207/21 "2023-02-03T21:19:23Z")

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Yes, I see now that Roma tomatoes are less acidic than traditional canner tomatoes. FWIW, I’ve never canned Roma tomatoes.

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