Is lemon juice really necessary for applesauce?
I really do not like the way lemon juice changes the flavor of my tomato products when canning.
Now the instructions I read says add lemon juice to the applesauce. Is this really necessary? I know we have to be concerned about the acid in stuff that is canned via BWB but I am beginning to wonder if it is really an issue with applesauce.
GRRRRRR! I guess my main concern is that I am out of it and really am disgusted with the idea of having to go to town to get it.