1 сент. 2023 г. · I always use lemon juice. It lends to a better flavor. Citric acid gives them an off taste IMO.

25 сент. 2023 г. · Safety wise, yes 1/4tsp =1tbsp and you should be fine for acidity when you follow that. It might affect flavor, but probably not.

11 мая 2024 г. · I use the citric acid powder for tomato juice. The powder actually has fewer added chemicals/preservatives than bottled lemon juice. I did use ...

8 янв. 2017 г. · For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with ...

28 сент. 2022 г. · You can always just add enough acid for 13 quarts each batch since there's no problem with having a higher PH then needed.

5 окт. 2021 г. · I personally recommend using citric acid instead of lemon juice, (No citrus ... tomatoes then you will have to pressure can them. Upvote 3

15 окт. 2023 г. · Bottled lemon juice (2 tablespoons per quart) tastes much better than citric acid. I find that citric acid alters the flavor of the final product too much.

8 июл. 2019 г. · no, adding citric acid would not make non-pickled veggies safe enough to water bath can. Not sure if you have pressure canned previously, but I ...

8 сент. 2021 г. · If lemon juice is not your thing you can use citric acid, in my opinion it doesn't affect the flavor of the tomatoes. Upvote 1. Downvote Award

19 сент. 2022 г. · AS long as it was only tomato puree, you are most likely fine as long as you processed the recommended time. I recommend using citric acid if ...