Can I Substitute Tomato Juice For Tomato Sauce?

Directions from the National Center for Home Food Preservation [3] for acidification of tomato products t o insure safe acidity in whole, crushed, or juiced tomatoes state: Use 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.

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Keeping this in view,Can you use vinegar instead of lemon juice?

Four tablespoons of 5% -acidity vinegarper quart may be used instead of lemon juiceor citric acid. However, vinegarmay cause undesirable flavor changes. Acid is added to tomatoproducts even if the tomatoesare pressure canned. Also, How many lbs does a tomato plant produce?

Also to know is,What can you use in place of vinegar in Canning?

The simple answer is yes, you may use lemon (or lime juice) in place of vinegar in home canning recipes, as lemon and lime juice are slightly more acidic than vinegar.

Similarly,What can I use instead of lemon juice when canning tomatoes?

For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset the taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart can be used instead of lemon juice or citric acid.

What can you substitute for tomatoes in a recipe?

Luckily, there are some great potential substitutes out there that can provide both the flavor and consistency of tomatoes, these include red bell pepper, tamarind paste, mango, gherkins, umeboshi paste, green pesto, and stock and vinegar among others.

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