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Citric acid instead of lemon juice in canning.

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  • Citric acid instead of lemon juice in canning.

    Making pizza sauce from tomatoes I canned earlier in the fall. Planning to can the sauce when it's done. Question: What is the amount of citric acid to use instead of the 1 Tbs lemon juice per pint rule? I can't find the information I used last year and don't have lemon juice on hand right now. OR, I'f I used citric acid once already do I even have to do it again? Lemme know what you think. The water is getting hot.

    Dave

  • #2
    Originally posted by GratefulDave View Post
    Making pizza sauce from tomatoes I canned earlier in the fall. Planning to can the sauce when it's done. Question: What is the amount of citric acid to use instead of the 1 Tbs lemon juice per pint rule? I can't find the information I used last year and don't have lemon juice on hand right now. OR, I'f I used citric acid once already do I even have to do it again? Lemme know what you think. The water is getting hot.

    Dave
    I think you'd have to know the ph of the final product but I'm pretty sure it's required since you've added some fresh products. Depends on what you added. Can't help you with the citric acid, never heard of it in canning. But I am a rookie!
    Mark
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    • #3
      BUMP

      Bumping this back up. Same question came up for me again today.
      Anyone this time?

      Dave

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      • #4
        Found it!

        http://www.livestrong.com/article/41...f-lemon-juice/

        1/2 tsp powdered citric acid replaces 2 TBS lemon juice when canning tomatoes.

        Dave

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        • #5
          Well..there ya go. CA is a strong acid, as far as food goes. I tried it in the Hot Whang! but it, to me- imparted a "fruit" "whang" not the vinegar one I wanted.

          Too bad..CA is cheap, Dehy vinegar ain't.
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          • #6
            Re:

            Is this about flavor or canning safety ?

            Since I was a kid my Grand Folks used to put up 50 or more quarts of tomatoes. One of the things they did was put about 1/4 tsp of salicylic acid
            (a fibrous looking material) on the top of the tomatoes just before placing the lid and rings on.

            Before they were doing that the top of the tomatoes would become dark and not very pleasant to look at. Grandmother would take a big table spoon and scoop that out before cooking with the rest.

            It sounds like you're going to put your tomatoes in a food processor and
            add some spices to make Pizza sauce and re can it. I would think the cooking and hot water processing would take care of it.
            http://www.youtube.com/watch?v=Gc1URQgQWNo

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