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Substituting Ascorbic Acid for Citric?
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T & M
Aug 18, 1999, 3:00:00 AM8/18/99
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Hi,
Since it bugs me to spend hours boiling down to tomato sauce or paste
only to add liquid lemon juice to the jar, I usually follow the recipe
in putting food by that uses 1/4 tsp of citric acid crystals instead of
1 tbls. lemon juice.
Since it bugs me to spend hours boiling down to tomato sauce or paste
only to add liquid lemon juice to the jar, I usually follow the recipe
in putting food by that uses 1/4 tsp of citric acid crystals instead of
1 tbls. lemon juice.
With 60 pounds of tomatoes staring at me this morning, I got started,
only to discover that there is no citric acid left in the cupboard. So
far I've used lemon juice just to be sure. However, I do have a good
sized bag of powdered ascorbic acid. I know it is stronger than citric
as far as being an antioxidant, but how does it compare as an acid? Can
I substitute ascorbic for citric in canning tomato sauce and paste?
Mary Anne
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