Can I use citric acid instead of lemon juice when canning?
I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much citric acid would I use?
Best Answer
Yes, you can. In fact, many canning and jarring recipes specifically call for citric acid.
Presumably you are using citric acid in its dried, crystalline form. In that case, a solution of around 4% citric acid (e.g. 4gm in 100ml of water) should be around the same strength as lemon juice.
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Quick Answer about "Can I use citric acid instead of lemon juice when canning?"
One tablespoon of bottled lemon juice is equal to 1/4 teaspoon citric acid. This means that if a recipe instructs you to add 2 tablespoons of bottled lemon juice to each quart jar before canning, you can easily swap in 1/2 teaspoon of citric acid.How do you use citric acid in canning?
To assure a safe acidity level, add bottled lemon juice or citric acid to each jar before processing. Place 2 tablespoons bottled lemon juice or \xbd teaspoon citric acid crystals in the bottom of each quart jar before filling with the tomato product. Use half those amounts when canning in pint jars.Is citric acid better than lemon juice for canning tomatoes?
To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or \xbd teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or \xbc teaspoon citric acid.What can I substitute for lemon juice in canning tomatoes?
Vinegar or lemon juice may be more readily available. Commercial vinegar (5 percent or higher acidity) is available in any grocery store. You must use commercially bottled vinegar with known acidity strength of at least 5 percent (50 grain).Can you add too much citric acid in canned tomatoes?
It'll be even more safe from spoilage - excessively acidic. It might just be more tart than you want - you may want to add a little sugar when you go to use it.More answers regarding can I use citric acid instead of lemon juice when canning?
Answer 2
This link http://www.livestrong.com/article/520416-how-to-substitute-lemon-juice-for-citric-acid/ says 1/4 teaspoon of citric acid substitutes 1 tablespoon of lemon juice.
So for half a cup of lemon juice, use two teaspoons of citric acid, and compensate for the missing liquid.
Answer 3
I googled it, and it says 1/4 teaspoon citric acid= 1tablespoon lemon juice 1 teaspoon citric acid =1/4 cup lemon juice
Answer 4
I just read you can add 3g citric acid/l or kg to make jam or marmalade.
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