I want to can some fire roasted red peppers for sandwiches. According to my ball book they need to be pressure canned. Now the commercial ones I have had have had an as ascorbic acid taste to the food and liquid. What I would like to know is if I used an ascorbic acid liquid to make mine in could I then water bath process them?
I would say no. Everything I have read about canning low-acid foods says to follow recipe instructions exactly. Pressure canning raises the temperature of the food to 240ºF, which will kill all dangerous organisms. You can't achieve that in a water bath.
I don't know the answer to your canning question, but I do know something about the use of ascorbic acid in food manufacturing. It's a very weak acid and isn't used to lower pH, but rather as an antioxidant and to preserve the bright red color of the peppers.