Can I use citric acid instead of lemon juice when canning?

Question

I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much citric acid would I use?

score 6 · Answer 1 · answered May 08 '12 at 02:34

Yes, you can. In fact, many canning and jarring recipes specifically call for citric acid.

Presumably you are using citric acid in its dried, crystalline form. In that case, a solution of around 4% citric acid (e.g. 4gm in 100ml of water) should be around the same strength as lemon juice.

score 3 · Answer 2 · answered May 08 '12 at 15:22

This link http://www.livestrong.com/article/520416-how-to-substitute-lemon-juice-for-citric-acid/ says 1/4 teaspoon of citric acid substitutes 1 tablespoon of lemon juice.

So for half a cup of lemon juice, use two teaspoons of citric acid, and compensate for the missing liquid.

score -1 · Answer 3 · answered Oct 15 '22 at 14:40

The rule of thumb:1 Tablespoon of lemon juice can be swapped for 1/4 tsp of citric acid powder for canning. But citric acid is not used for adding flavor. It is used more like a preservative. For jams or jellies I would strongly suggest you use lemon juice.

score -1 · Answer 4 · answered Feb 10 '13 at 17:36

-1

I just read you can add 3g citric acid/l or kg to make jam or marmalade.

answered Feb 10 '13 at 17:36

Alba

1

score -1 · Answer 5 · answered Aug 18 '18 at 21:43

-1

I googled it, and it says 1/4 teaspoon citric acid= 1tablespoon lemon juice 1 teaspoon citric acid =1/4 cup lemon juice

answered Aug 18 '18 at 21:43

Lindsay Pace

1

Can I use citric acid instead of lemon juice when canning?

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