The NCHFP tomato acidification page gives equivalents for tomatoes, but I would reconsider substituting CA for vinegar in a hot sauce since you would be greatly reducing the volume of liquid and that will adversely affect the density.

If you get the hot sauce to the consistency you want and it's not too thick to can, but needs to have the pH lowered, then you can add CA but the amount will be trial and error until you get to a good final pH.

Agree - you don't want to reduce the liquid amount in hot sauces. It serves multiple purposes.

Once the correct consistency is reached you can add citric acid to further acidify but it doesn't replace the liquids. A very general guideline is the label instructions given per size of jar used but whether that is sufficient for every food is an unknown. The more low acid pH of the food used the more citric acid required. Tomatoes are borderline low acid pH, peppers are more alkaline.

Dave

I'm not sure about the vinegar sub. but the Ball Canning website says you can either use 1/4 tsp citric acid or 1 TBSP of lemon juice per pint jar for most tomato recipes (I think, you should double check). Maybe that will help?

If you are using Annie's Salsa, I promise you can not taste white vinegar (at least we cant!). The Apple Cider Vinegar made it a bit sweet though.

Yes, I agree that the vinegar in Annie's Salsa is not unpleasant at all, and in fact think it sort of compliments the result. I made one batch with apple cider vinegar and like it better than with white.