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Thread: Fresh or Bottled lemon juice for canning?

  1. #1
    [email protected] Guest

    Default Fresh or Bottled lemon juice for canning?

    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

  2. #2
    zxcvbob Guest

    Default Re: Fresh or Bottled lemon juice for canning?

    [email protected] 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.

  3. #3
    Kathi Jones Guest

    Default Re: Fresh or Bottled lemon juice for canning?


    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > [email protected] 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









  4. #4
    Wilson Guest

    Default Re: Fresh or Bottled lemon juice for canning?

    sometime in the recent past [email protected] posted this:
    > 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

    For me, it would depend on two things - first if I had a lemon tree and
    second if they were hanging on the tree (in season,) I'd be using fresh
    since it would be organic, non-pesticide treated and fresh. Otherwise,
    bottled serves well for all the reasons stated below.

    --
    Wilson 44.69, -67.3

  5. #5
    jimnginger Guest

    Default Re: Fresh or Bottled lemon juice for canning?

    On Sep 28, 8:41*am, cheapd...@home.com 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 whythat
    > is. *I ran across these instructions today * * *http://www.pickyourown.org/pressure_..._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


    Bottled lemon juice is 10% acid and twice as acid as vinegar. Recipes
    are formulated specifically to be safe with the proper ph level. In
    using home squeezed lemons, you have no idea what there acid level is.
    If the recipe is a wobbler on the safety side, your recipe may not be
    safe if you use fresh lemons. The rule is is it says bottle lemon
    juice, use it for safety.
    Since I do not want to have lemon juice flavor many things I can, I
    just use powdered citric acid which is much more acid but does NOT
    have the flavor component that lemon juice does.
    If you are going to be doing canning, get yourself some citric acid.
    It is cheap and keeps forever if you keep it dry.
    Jim in So. Calif.

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