In article
>,
"Dan L." > wrote:
> In article >,
> Melba's Jammin' > wrote:
>
> > > Is Fruit Fresh an acceptable substitute for citric acid or lemon Juice?
> >
> > In my mind, no, it is not. It appears that citric acid is a component
> > of the FF product. Ingredients have to be listed in descending order,
> > by weight. There is no way to know how much citric acid is used in the
> > blend, only that there's more sugar and ascorbic acid in it (or there
> > may be equal amounts of ascorbic acid and citric acid if they're equal
> > and listed alphabetically‹Ida Know. A teaspoon of Fruit Fresh will
> > not contain a teaspoon of citric acid.
>
> I found my source for Fruit-Fresh.
>
> The book called "Well-Preserved" by Eugenia Bone, first paragraph on
> page 161 on tomatoes. She uses 2 tablespoons of lemon Juice OR 1/4
> teaspoons of citric acid per pint - stating she uses Fruit Fresh for
> this substitution. I translated that to the Ball Book which uses the
> same amount of citric acid 1/4 tsp per pint.
>
> The back of Fruit-Fresh states to use 1 tsp per liquid cup for
> preserving. Now I am back to learning more.
>
> Is Eugenia Bone's book correct?
I don't know the book; never heard of her (which means approximately
nothing). Personally, I'll stick with the conventional recommendation
from the university researchers which is "add two tablespoons of bottled
lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For
pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric
acid."
> I will try and find a source of citric acid somewhere.
Try a big supermarket or ask at a Jewish deli. It's also known as "sour
salt."
> I was also wondering about the additives in lemon juice as well.
> Citric acid can be made from corn or wheat. Most commonly from corn,
> not fruits.
> Are the sources of citric acid and additives on your bottles?
Heck if I know. That information is of no cause for concern to me. My
bottle is from CK Products, ckproducts.com. Citric Acid (Anhydrous,
Fine Granular.) It has the words about what it may have come in
contact with during production. Maybe you should ask the nice people
at sci.bio.food-science. A bunch of pros over there, they have rules to
read about posting there.
> Thanks again for helping me out.
You're welcome.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
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