Salsa recipe with citric acid for water bath canning

[I_like_salsa]

There are recipes for canning tomatoes with citric acid. There must be a safe way to water bath can salsa with citric acid for the required acidity. This is as opposed to vinegar or lemon juice or lime juice, which I wasn't looking forward to. Why can I not find such a research based recipe?

 

[blissful]

https://extension.umn.edu/preserving-and-preparing/canning-tomato-products-safety-guidelines

AcidEffectAmount

Citric acidLittle change in flavor1/2 teaspoon per quart; 1/4 teaspoon per pint

Bottled lemon juiceEasy to use2 tablespoons per quart; 1 tablespoon per pint

Vinegar (5% acidity)Noticeable flavor change4 tablespoons per quart; 2 tablespoons per pint

That should help you.

 

[I_like_salsa]

Thanks. That excerpt came from canning tomatoes; salsa with the non-acid ingredients added would require more acid than that. Perhaps I will trust my math and hope I don't die with my non-trusted recipe. I will take fresh lime juice as equivalent in acidity to bottled lemon juice. So I will be safe thinking according to that table that citric acid is acid-wise worth 12 times its volume in lemon/lime juice. I found a salsa recipe https://www.freshpreserving.com/salsa-ranchera---ball-recipes-br3536.html
asking for 1/3 cup fresh lime juice (interesting, I have heard a good argument for bottled lime juice instead) . So I would need 2/3 teaspoon of citric acid. Wish me luck.