I don't think I have any left from the last time I made bath bombs...not sure if it is food grade or not, I think I got it at the drug store. But, there is a wine-making place in the little village here. Thanks, Steve, I'll swing in there soon and pick some up. I did read that one can substitute lemon juice or 5% vinegar when canning instead of citric acid, but one needs to use more of it than one would use if using citric acid. Now, the lemon juice mentioned was reconstituted, which I abhor. I always use freshly squeezed lemon/lime juice and usually add a bit of zest for good measure (when cooking). For canning, I use just the juice.