Edrena said in another thread that lime juice has a lower pH than lemon
juice. Does anyone have a guide to the pH of both lemon and lime juice
relative to vinegar?

I have some salsa recipes that call for vinegar, but I think I'd like the
flavor of lime juice a little better. I once e-mailed the company that
makes RealLime and asked, and they couldn't help.

Also, I note that the BBB recipe for HWB canned tomatoes calls for a bit of
commercial lemon juice. I assume this is to assure you've got enough
acidity. Does this mean that lemon juice is standardized to a certain
acidity, the way vinegar is?

Anny