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Canning berries without lemon juice / citric acid???

post #1 of 3
Thread Starter 

So I would like to be able to can blueberries and the like but every recipe i have found calls for lemon juice or citric acid. I understand the point of acidifying canned foods but my dh is allergic to citric acid. Anyone know of any other way to lower the pH enough to can berries? I don't think vinegar would taste very good,  Lol.

post #2 of 3

Is he allergic to citrus or citric acid? 

 

Honestly, vinegar would probably be the next easiest.  I'd probably use apple cider so it's less of a harsh flavor, but a Tbs in a few cups of berries + sugar isn't really going to be noticeable.  Barring that, maybe ascorbic acid? 

 

Although with blueberries, I'd probably just freeze them - it's far easier. 

post #3 of 3

 

Quote:
Originally Posted by cristeen View Post

 

Although with blueberries, I'd probably just freeze them - it's far easier. 


It's really tricky to substitute the acid when canning. I'd second just freezing them. I always freeze blueberries since it's much simpler - just spread them on a rimmed baking sheet and put them in the freezer for an hour or two until just frozen, then transfer to freezer bags and return to the freezer. 

 

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