You may ant to also look into using citric acid. The bottled lemon juice to me is not very tasty. Ever make lemonaid out of it? Its not very good.

I agree, bcskye. I use mine in jams and jellies, and in some relishes, and those small jars sure seem to get used up quickly.

Annie

I would like to know what the replacement ratio of citic acid for lemon juice is. I agree about the "not very good' taste it has sometimes. Especially in preparations that don't have that many other ingredients

Abhaya

Okay, please clarify for me, I went out and bought to get ready for the up coming canning season,the following, lemon juice,lime juice, citric acid, vinegar 5%, and fresh fruit to preserve fruit, pickilng salt,alum, pickling spice ( in case needed) so what am I'm missing. Am I'm good to go or do I need to still pick up a few basics to get started?

Jars, lids? Pectin?

Ken, lids were the first thing that came to my mind too.

Annie

Good funnel and also the canner must be deep enough to hold quart jars with about a 1/2 inch space at the bottom and two inches at the top of jars. Also, the jar tongs are very helpful. I like the little lid rack that holds a dozen lids vertically and you place the whole loaded rack in a saucepan with lightly simmering water. Used to use the magnetic wand, but the magnets are not very srrong, so hot lids fall back into the pan.

I second Ken's suggestion of the jar tongs (or lifter). Couldn't find mine and it was a bear doing the preserves this week. Well, I went out and got another plus a bib top apron. Haven't worn one in ages, but after the bing cherry preserves the other day, my shirt was spotted. Now I can be as messy as I want to be!

I have all the canning supplies, tongs, lids, jars, funnels. But can't find my magnetic wand. Did also get pectin, both liquid and powdered. If you wanted to use citric acid instead of lemon juice, what is the correct amount to use. Also would you use the same amount of lime juice instead of lemon in salsa? I think I would prefer lime over lemon in salsa as thats waht I use when I make fresh pico de gallo.

gardener, I use lime juice in salsa and other recipes because my mother is allergic to lemon, I just sub the same amount.

I never bought one of those magnetic wands, I just put the lids inside the rings and put the whole "assembly" into the pan of water, that way I can grab a ring with the tongs and already have the lid right inside of it and ready to go on a jar.

I did buy Dad a telescoping magnetic wand for picking up nails, etc. and it was far stronger than the canning wands and telescoped down to fit into the drawer. In addition, it was $2, cheaper than the canning wand!

Check your local hardware store if you have one close.

Annie

As I recall, the ratio of citric acid to lemon juice is 1/2 teaspoon of citric acid equals 2 Tablespoons of lemon juice.
I always opt for the citric acid option in acidifying foods when I can.
Also learned from Ken Rogers about acid blend which gives a "bite" to home made jams and also extends their life in the refrigerator. This is a mixture of citric, malic, and tartaric acids which you can search on this forum as it has been discussed many times.
Jim in So. Calif.

I hated my jar lifter at first, until I realized that I was using it upside down.

Now it's a very handy item.

Speaking of the jar lifter (which I find indespensible). Does anyone remember that hilarious picture a while back in one of the fancy gourmet magazines? There was a feature article on canning with a picture of someone using a lifter UPSIDE DOWN. Don't feel bad Holly!

Abhaya

You wouldn't believe how many burns I had that year. DH told me that I had better give up canning jelly lest I end up in the morgue.

This year, I'm mastering the slotted spoon.

I cant say enough about the acid blend. Its great to use when you have overly sweet or bland tasting jams and jellies. It gives most fruits more 'character'. As mentioned, its found at most beer and wine making suppliers and you can find the link if you do a search for the words 'acid blend'. I go throgh a pound of it in year!