When I dip okra to prevent discoloration before it is sold at my farmers' market, I use Vitamin C tablets dissolved in water for the dip solution.

When I use my dehydrator for drying peaches, I use powdered Ascorbic Acid in a solution to dip them.

When I make some jams that the fruits are too sweet, I use Citric Acid instead of Lemon Juice for tartness.

How interchangeable are these and how would you know when to use which one if they aren't?

Nancy

Nancy

Ascorbic is a food preserver - primarily color - while imparting no acidic taste and does not change the pH of the food nor does it have any antimicrobial properties.

Citric acid is a natural food acidifier in that it changes the actual pH of the food as well as the taste. So when drying food it is the color/appearance of the food you want to preserve. But citric is required when ever you need to increase the acid pH of the food. Citric acid is also a natural antioxident, antimicrobal, and germicidal which is why you often see it in cleaning solutions. Not that we want to scrub down the kitchen counters with our tomato juice. ;)

They cannot be used interchangeably in canning/home preserving.

Dave