It's scaled to size of jar so it's 1/8 tsp citric acid per 1/2 pint. This is assuming you are using the standard Ball Citric acid. If using one of the generics from bulk suppliers they measure quite differently.

Yes processing time is as for pints.

Dave

Can the generics be used safely? How do you know how much you should add? I've recently been using a bulk product and not making any adjustments...maybe not a good idea?

Yes they can be used safely but just as with sugars, salts and other bulk condiments they don't always weigh or measure the same. We encounter this most commonly with the different types of salts.

So if they do not come with equivalency instructions then you have to figure out the equivalent weight to determine the measurement. In most cases the granules in the generics are larger, a more coarse grind. There are some exceptions but you have to really shop around to find them.

You will at least have to do a comparison of the granule size to determine if it is close enough for your peace of mind. Or you'll need to find the gram weight of the Ball 1/2 and 1/4 tsp and then weigh the generic to get the same number of grams.

In the past I have intentionally bought the most coarse grind in bulk and then further grind it myself with a mortar and pestle until it is the fine powder consistency of the Ball product. Of course be sure you are buying the food grade too.

Dave

Thanks, Dave. I purchased mine from a Mennonite store near where we often vacation...definitely for food use. It looks quite fine, but I'll check it against the Ball variety. I've been liberal in my measurements so far, rounded measures instead of level, so I feel pretty confident my sauce is okay. I only used it a few times when I ran out of lemon juice.

If I used 1/4 tsp citric acid to a half pint, instead of 1/8 did I ruin the tomatoes?