Lowers pH in canned fruits, tomatoes, and beverages to prevent microbial growth. Commonly used in place of lemon juice for consistent acidity in home canning. Citric acid provides precise, repeatable control over acidity levels, ensuring safe storage and long-term shelf stability. Because it is odorless, generally tasteless at low concentrations, and highly soluble, it does not affect flavor while protecting foods from spoilage.
Citric acid is a key compound for maintaining safety in home preservation and off-grid food storage. It helps prevent bacterial growth, discoloration, and enzymatic spoilage while extending shelf life across a wide range of stored goods.
Ingredients
- Food-grade citric acid
- Measuring spoons
- Stirring utensil
- Canning jars and lids
- Distilled or filtered water (optional for solution preparation)
How to Make It
- Add 1/2 teaspoon citric acid per quart of canned tomatoes or fruit before sealing the jar
- For beverages or syrups, dissolve 1/4 teaspoon per pint of liquid to lower pH for safer long-term storage
- Stir thoroughly to ensure even distribution
- Follow proper canning or heat-processing procedures to create a reliable vacuum seal
How to Use It
- Add directly to jars before filling with food or liquid
- For powdered use, sprinkle citric acid on top of packed ingredients before sealing
- For liquid use, dissolve in warm water and mix into the food evenly before canning
- Always follow tested preservation ratios to ensure the finished product reaches safe acidity levels (pH 4.6 or lower for most foods)
Warnings
- Avoid contact with eyes or prolonged skin exposure
- Do not inhale powder during use
- Store securely and keep out of reach of children and animals
Storage & Shelf Life
- Store in an airtight glass or HDPE container in a cool, dry place
- Protect from moisture, as exposure causes clumping and reduces ease of use
- Citric acid remains chemically stable indefinitely when dry and uncontaminated
- If clumps form, break apart before measuring; its effectiveness is unchanged
When to Use It
- When canning fruits, tomatoes, or homemade sauces
- To acidify beverages, syrups, or preserves for longer shelf life
- In off-grid food preparation where controlled acidity is needed for safety
- As a substitute for lemon juice or vinegar when flavor neutrality is preferred