We are allergic to Citric Acid, and can only eat low-acid tomatoes. I know canning is a lot about pH, and Citric Acid is often used to pump up the acidity. If I want to can tomatoes, tomato sauce, or Salsa, can I use another acid like Vinegar and use a meter to make sure the product hits a proper pH? Or do you have specific canning recipes for people who can't use Citric Acid?
Ingham County Michigan
Yes you can substitute Vinegar instead of citric acid. Make sure the Vinegar is at least 5% acid.
4 tablespoons of vinegar per quart or 2 tablespoons per pint can be used instead of lemon juice.
Or if you want to use botttle lemon juice
1 tablespoon per pint and 2 tablespoons per quart.