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Kathi Jones Kathi Jones is offline
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Default Fresh or Bottled lemon juice for canning?


"zxcvbob" > wrote in message
...
> wrote:
>> I'm new to canning so I apologize for dumb questions in
>> advance.......want
>> to can some tomatoes and the majority of recipe's I've found say
>> specifically to use bottled lemon juice, none that I have seen say why
>> that
>> is. I ran across these instructions today
>>
http://www.pickyourown.org/pressure_...g_tomatoes.htm
>> and
>> they say fresh or bottled is ok. I also am canning some salsa and I can
>> not
>> find one recipe that includes fresh lemon juice. I would prefer to use
>> fresh lemon juice, but not sure it is safe........TIA

>
> The bottled lemon juice is reconstituted to a standard acidity, so you
> *know* will work in your recipes (especially canning recipes) The lemon
> juice is not a significant flavor component, so it doesn't matter that
> bottled lemon juice doesn't taste as good as fresh.
>
> I just looked at that web site and it's actually pretty good. You can use
> fresh lemon juice here because you are pressure canning the tomatoes. (I
> didn't verify the processing times and the amount of acid with another
> source.) But I wouldn't waste fresh lemon on it; if I had an excess of
> fresh lemons I would freeze the juice.
>
> If you are boiling water bath canning, you definitely want to use bottled
> lemon juice -- it's pretty cheap in the quart bottles -- or use citric
> acid crystals.


there's no such thing as a dumb question!

.........what Bob said ;-)

use bottled for canning and preserving, fresh for fresh made dishes...

:P

Kathi