I notice the new Ball Blue Book of Preserving says to use lemon juice when canning tomatoes. In the older books, citric acid was listed as an option. Has
something changed to make citric acid not acceptable?
citric acid
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 Tinychicken |
citric acid |
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Posts: 2 (06/18/09 11:50:50) |
Joan
Near Amity in Western Oregon |
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mcnerd |
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Posts: 85 (06/19/09 06:09:21) |
Lemon juice is citric acid so both are acceptable, but I'm sure it is just an issue that citric acid crystals are not a common item in most households.
Both the old Ball Blue Book of Preserving and the newest Ball Blue Book Guide To Preserving have the same recipes for tomatoes referencing bottled lemon juice
only. Older books than these should not be referred to since many other things in canning have changed over the years.
Support Botulism: Prepare your food in an open kettle and seal.
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