Quote Originally Posted by tactical_2012 View Post
Quick question for you canners do you need to use citric acid. I picked up a ball blue book on canning and a lot of the recipes called for citric acid or lemon juice. I was wondering do you really need to use these especially in SHTF secenario and if you don't will the food last?
If you are canning low acid foods, you have pressure can. If foods are already acidic, like most fruits, adding the citric acid is done to prevent food discoloration and maintain flavor. I don't believe it's necessary.

You can use other acids instead including: ascorbic acid, acetic acid (vinegar). You can buy a huge package of ascorbic acid and keep on hand for SHTF. Rule of thumb is 3000 mg (~1 tsp) of ascorbic acid per gallon of water. You can use vitamin C tablets which are also ascorbic acid: crush 6 500 mg tablets per gallon of water.