Substituting Lemon Juice for Vinegar in Home Canning Recipes
Another common question in home canning is, may I substitute lemonjuice for vinegar in my home canning recipes, likesalsa, tomato sauce, jams, and other home canned foods? Lemon juice,lime juice and vinegar are commonly used as acidifiers in home canning;juices added to increase the acidity (decrease the pH) of canned foodsto prevent the growth of pathogens like botulism.
The simple answer is yes, you may use lemon (or lime juice) in place ofvinegar in home canning recipes, as lemon and lime juice are slightly more acidicthan vinegar. Some people prefer the tastes of lemon or lime juiceover vinegar, as they feelit has a milder flavor.
Of course, if a recipe specifies lime juice, or lemonm juice, youcan't switch to vinegar.
Notice in the table farther down this page that vinegar isconsiderably less acidic than lemon and lime juice.
PH of common juices and vinegar, in order of decreasing acidity
| Item | Approximate pH |
|---|---|
| Lime Juice | 2.00 - 2.35 |
| Lemon Juice | 2.00 - 2.60 |
| Vinegar | 2.40 - 3.40 |
| Grapefruit Juice, canned | 2.90 - 3.25 |
| Vinegar, cider | 3.10 |
Apple Juice | 3.35 - 4.00 |
| Orange Juice, California | 3.30 - 4.19 |
| Orange, Juice Florida | 3.30 - 4.15 |
| Pineapple Juice, canned | 3.30 - 3.60 |
| Oranges, Florida "color added" | 3.60 - 3.90 |
| Oranges, Florida "color added" | 3.60 - 3.90 |
| Oranges, Florida | 3.69 - 4.34 |
References:
- Studies on safe acidification of salsa for home boiling watercanning. B. A. Nummer, M. Thacker, E. M. D'Sa, and E. L.Andress, Dept. of Foods & Nutrition, University of Georgia, 328 HokeSmith Annex, Athens, GA 30602. Paper 33C-9. Presented atthe Institute of Food Technologists Annual Meeting, Las Vegas, NV,July 14, 2004.See this study comparing all 3.
- For those who are curious, the methods and conditions for determining the pH andacidity of foods are also summarized in21 CFR 114.90. Methodology for pH is generally available from pHmeter and electrode manufacturers.
