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.
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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.
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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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