If the recipe calls for citric acid/lemon juice, then that is what it has been tested as. You should follow those guidelines even if it is a pressure canning recipe. For instance, tomatoes - if you delete the acid, the processing time might need to be different.
Worth, that rule (can for the longest ingredient time) does not always work. Density is an issue as well, and can be a reason for longer processing needed. Depends on what it is you are canning.
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Corona~Barb
Now an Oregon gal
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