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Old November 15, 2016   #13
Worth1
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Join Date: Feb 2006
Location: Den of Drunken Fools
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I have looked for more good information on the use of citric acid and canning.
It is all over the place and very hard to find.
One is on google you end up with the anti citric acid nuts and websites.

But I have found some good information on it from accredited folks.

Here is the deal.
What I have found is that one teaspoon of citric acid is = to 4 table spoons of lemon juice.
In the ball canning book it says you have to use twice as much vinegar as lemon juice for tomatoes.
So this would mean to me that it would be equal to 8 tablespoons of vinegar or 1/2 half cup.
This is how I came up with the formula for substituting it for the two cups of vinegar for the pepper jelly.

Another recipe I found Kerr canning book was for mint jelly that called for 2 1/4 cups of water and 2 table spoons of lemon juice 3 1/2 cups of sugar.
This is if I am not mistaking 1/2 of what the hot pepper jelly calls for using vinegar.
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