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
Dave
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