Lemon juice in pizza sauce

[maybe]

I have ordered some 180ml weck jars for water bath canning pizza sauce. I have a recipe I have been using for years but I understand I will need to add lemon juice to the sauce. What is the ratio of lemon juice to sauce? For instance in sourdough it is .02% of the total weight of flour. Also should the lemon juice go in before cooking the sauce or after the sauce is cooked but before putting sauce in jars?

 

[Abdul Muhamed]

I have ordered some 180ml weck jars for water bath canning pizza sauce. I have a recipe I have been using for years but I understand I will need to add lemon juice to the sauce. What is the ratio of lemon juice to sauce? For instance in sourdough it is .02% of the total weight of flour. Also should the lemon juice go in before cooking the sauce or after the sauce is cooked but before putting sauce in jars?

If you go according to the "established" safety protocols, you must add 2 TBS/Qt lemon juice to waterbath canned tomatoes. I have never personally known anyone that does this b/c tomatoes are acidic already. In fact the NCHFP says that if you bring your home-canned tomatoes to a boil before serving them it will kill botulinum toxins even if you didn't add lemon juice. I don't "officially" condone not following Food safety suggestions, but good washing of food before canning removes most pathogens. If you worry about foodborne illness from home canning, I suggest pressure canning. You can pressure can any food, even very low acidic foods like potatoes and carrots b/c the temperature reached is 257 F compared to only 212 F with water bath canning.
Bookmark the Home Canning Safety Guidlines: https://nchfp.uga.edu/

 

[cake by the ocean]

I have ordered some 180ml weck jars for water bath canning pizza sauce. I have a recipe I have been using for years but I understand I will need to add lemon juice to the sauce. What is the ratio of lemon juice to sauce? For instance in sourdough it is .02% of the total weight of flour. Also should the lemon juice go in before cooking the sauce or after the sauce is cooked but before putting sauce in jars?

For the pizza sauce, water bath canning it just needs 1 tbsp of lemon juice per pint jar to keep things safe. Add the lemon juice in AFTER cooking but before jarring it up so the acid can work its way.

 

[dance the night away]

For the pizza sauce, water bath canning it just needs 1 tbsp of lemon juice per pint jar to keep things safe. Add the lemon juice in AFTER cooking but before jarring it up so the acid can work its way.

This is also how I grew to know it. Like just a tablespoon per pint jar for the acid level to be okay. This exact process is what I follow. Keeps everything nice and safe during the water bath.

 

[blubrry_7]

Also should the lemon juice go in before cooking the sauce or after the sauce is cooked but before putting sauce in jars?

add the bottled lemon juice directly to each jar right before you fill it with the sauce. Don't add it to the whole pot of sauce. Adding it to each jar individually ensures every single jar has the precise, safe amount of acid it needs, which can be hard to guarantee if you mix it into a big batch of sauce

 

[vector vector]

@maybe I think follow what @blubrry_7 said and add the lemon juice directly into each jar before filling. That way every jar gets the right amount, and you won't risk uneven acidity.