citric acid vs lemon juice

Discussion in 'Preserving the Harvest' started by dragonchick, Apr 17, 2011.

citric acid or lemon juice

  1. citric acid

  2. bottled lemon juice

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  1. dragonchick

    dragonchick Well-Known Member

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    what is your preference? and why?can you taste the lemon juice when added to preserved tomatoes? I am trying to decide which to get. This will be my first time canning so please bear with all the silly questions.
    There is a poll above this.
     
    Last edited: Apr 17, 2011
  2. Ryan NC

    Ryan NC Well-Known Member

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    lemon juice is easy to find, easy to measure, and commonly already used with recipes that need additional acid.
     

  3. Lucy

    Lucy Well-Known Member

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    Citric acid since I buy it in bulk and store in a sealed container. Just easy that way. I also keep bottled lemon juice for canning other things, like marinated mushrooms, etc..

    I don't notice the bottled lemon juice. It is in all commercial tomatoes, too. Well, citric acid is.
     
  4. Karen

    Karen Well-Known Member Supporter

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    Actually, I use vinegar in canned tomatoes. You cannot taste it at all (I promise!) and it's a lot cheaper than either of the above.
     
  5. Pelenaka

    Pelenaka Well-Known Member

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    Lemon juice or vinegar because it's cheaper than citric acid for me.
    I have in the past used disolved vit. C tablets for soaking apple slices before dehydrating. The vitamins were destined for the trash.

    ~~ pelenaka ~~
     
  6. Sherry in Iowa

    Sherry in Iowa Well-Known Member Supporter

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    I use lemon juice. I've never had any problems with it and it always gets used up because I use it for many other recipes and "odd" jobs around the kitchen. And I don't notice any "flavor" from using it in canned products.
     
  7. majik

    majik Well-Known Member

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    I use lemon juice, too. I don't find that I can taste it, and the bottled kind is consistent in acid content, so I feel safer.
     
  8. Solarmom

    Solarmom Well-Known Member

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    CITRIC ACID!!

    I have canned tomatoes with lemon juice for 20+ years- i just recently did a batch of crushed tomatoes with my Roma food mil with the salsa attachment! WOW the color of the finished product is amazing and bright! no taste either- i will always use citric acid from now on. When I find it, I buy as many of the plastic bottles as I can -vac sealed up and ready for when I need them!

    Kris
     
  9. NostalgicGranny

    NostalgicGranny Well-Known Member Supporter

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    Lemon juice. It's cheap, and its easy to find.
    Lucy where do you buy citric acid in bulk?
     
  10. Lucy

    Lucy Well-Known Member

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    I got some at the local wine making shop and also ordered some online from Bullk Foods.
     
  11. PixieLou

    PixieLou Well-Known Member

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    I get my citric acid at the Indian Grocery Store. I pay about $2 for a 3.5 ounce package. I get a years worth of tomatoes canned with 1.5 packages, so it costs me about $3 for the citric acid. Lemon juice may be cheaper, but seriously - we'd be bickering over pennies, maybe nickels.
     
  12. Texasdirtdigger

    Texasdirtdigger Texasdirtdigger Supporter

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    Berry Farms carries many bulk items... including citric acid. I just purchased some... not certain how to use it exactly ... just yet. Has anyone made jelly using citric acid rather than lemon with the pectin???
     
  13. dragonchick

    dragonchick Well-Known Member

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    I too would like to know this.
     
  14. Texasdirtdigger

    Texasdirtdigger Texasdirtdigger Supporter

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