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Recipe: replacing vinegar with lemon juice in jalapeno or vegetable based jelly

Preserving - Jams, Jellies
The vinegar is added not only for the flavor but for safety in a jalapeno or other vegetable based jelly.

As far as a safety issue, I don't see a problem using bottled lemon juice (not fresh lemon juice due to acidity levels not being consistent).

However, you may find that the difference in acidity may cause the jelly to either not gel or to "weep" on the top, leaving a liquid film on the top of the jelly.

Actually, bottled lemon juice is 2 times acidic as vinegar is.
MsgID: 208523
Shared by: Linda Lou,WA
In reply to: ISO: canning jellies - using lemon juice inst...
Board: Canning and Preserving at Recipelink.com
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