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Lemon juice citric acid substitution

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Posted by twoyur (My Page) on
Mon, Oct 14, 13 at 10:02

I was getting ready to make Apple pie filling and realized I do not have any lemon juice in the house. I do have plenty of citric acid. Can I use the citric acid and if I do how much? The NCHFP recipe calls for 3/4 cup lemon juice. I am thinking that it is not a one to one substitution

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RE: Lemon juice citric acid substitution

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Mon, Oct 14, 13 at 11:18

Don't know what the effect on flavor will be but the standard exchange rate is 2T lemon juice = 1/2 tsp. citric acid.

Since the instructions call for 2 T lemon juice per quart of the pie filling, if it were me I'd add the 1/2 tsp. citric acid to each quart jar instead of mixing it in the whole batch.

Otherwise 3/4 c = 12 T, 12 div. by 2 = 6, 6 x 1/2 tsp. = 3 tsp citric acid if added to mix as a whole.

JMO

Dave

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RE: Lemon juice citric acid substitution

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It won't get mixed in if just put in each jar. It should be stirred into the whole pan.

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RE: Lemon juice citric acid substitution

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Mon, Oct 14, 13 at 14:12

Yeah good point Linda Lou. Some distribution happens from the processing just as it does when one adds it to the jars when canning tomatoes. Or stirring it into the jar contents might help but mixing it in the whole batch would get better distribution.

Dave

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RE: Lemon juice citric acid substitution

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Thank you for your response I used 3 Teaspoons for the whole
batch. I did not use the clear gel and did use citric acid. If I like it I will do it that way from now on. If not I can always go back to the Clear gel and lemon juice.

Again thank you for your response

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