Food Grade Citric acid question

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by DuckLady, Aug 29, 2008.

  1. DuckLady

    DuckLady Administrator Staff Member

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    I have a bucket of food grade citric acid from when I was going to get rich selling fizzy bath bombs. [​IMG]

    So I want to use it up for canning.
    What is the ratio to lemon juice for jams, and canned fruits, etc?
     
  2. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart for tomatoes is the general rule of thumb, Terrie.

    For low acid fruits I would say no more than 1 teaspoon per quart. I would mix it in the fruit, let it sit, then taste it. If it is too tart then add more sugar to offset it.
     
  3. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    I have never made bath fizzies - easy??
     
  4. BettyR

    BettyR Chillin' With My Peeps

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    Quote:I can sooo relate...I have a closet full of Mary Kay cosmetics. Thank goodness I have 3 daughters that think they have died and gone to heaven when they come to mom's house and get into the Mary Kay closet and get to just take whatever they wantÂ…at least I know it's not going to waste.
     

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