Hello all! Long time lurker, first time poster here!
I am in need of advice/input on canning a Cilantro Pesto recipe I developed. The recipe is a basic pesto recipe (including olive oil and garlic), subbing cilantro in place of basil. The problem is the acid level is too low to safely can. My first inclination was too add lemon juice, but with inconsistent acid levels in lemons, that idea was nixed.
I have Citric Acid (powder form), but now I am just down to figuring out how much to use. If i know the pH of Citric Acid, can I just do the math on my batch size to calculate the amount to use or am I overlooking something???
Any one have any ideas or suggestions??
Thanks in advance for your help!!!
I am in need of advice/input on canning a Cilantro Pesto recipe I developed. The recipe is a basic pesto recipe (including olive oil and garlic), subbing cilantro in place of basil. The problem is the acid level is too low to safely can. My first inclination was too add lemon juice, but with inconsistent acid levels in lemons, that idea was nixed.
I have Citric Acid (powder form), but now I am just down to figuring out how much to use. If i know the pH of Citric Acid, can I just do the math on my batch size to calculate the amount to use or am I overlooking something???
Any one have any ideas or suggestions??
Thanks in advance for your help!!!