substituting vingar for lemon juice
You basic salsa recipe calls for 2 cups of lemon juice to increase the acid content. I found it much to tart and lemonie so I had to add sugar to compensate. Previous recipes I have used called for vinegar. what is the ratio of lemon vs vinegar to get the same acid content?
Oregon home food preservation
For safety reasons you can only substitute lemon juice for vinegar in salsa recipes not vinegar for lemon juice. The reason is that lemon juice is twice as acidic as vinegar and you would end up with salsa soup rather than salsa. I would recommend you download the publication PNW 395 Salsa recipes for Canning and look for ones that are tested for vinegar. My personal favorite is Chili Salsa on page 9. The website is http://extension.oregonstate.edu/fch/food-preservation
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