Find a local pick your own farm here!

Notes for October 2017: Apples are in season now, as are figs,  and Fall raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast.  Both early apples, like Gala, and mid season like Delicious and Honeycrisp are in season!

Children's Consignment Sales occur in both the Spring and Fall  See our companion website to find a local community or church kid's consignment sale!

Next year, don't miss an Easter Egg Hunt for your children: See our companion website to find a local Easter Egg hunt!

And of course you can find pumpkin patches, corn mazes and Christmas tree farms, on our related websites.

 

We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now.  They have all copied their information form here and usually do not ever update.  Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!

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Substituting Lime Juice for Lemon Juice in Home Canning Recipes, Like Salsa

A common question in home canning is, may I substitute lime juice for lemon juice in my salsa, tomato sauce, jams, and other home canned foods? Lemon juice, lime juice and vinegar are commonly used as acidifiers in home canning; juices added to increase the acidity (decrease the pH) of canned foods to prevent the growth of pathogens like botulism.

The simple answer is yes, you may use lime juice in place of lemon juice in home canning recipes, as lime juice is slightly more acidic than lemon juice.  Some people prefer lime juice, as they feel it has a milder flavor.

Of course, if a recipe specifies lime juice, it is not necessarily safe to substitute lemon juice.   Realistically, their pH's are so close as to be moot, but I'm just repeating what the food scientists say.

Another question is substituting lemon (or lime) juice for vinegar, and vice versa. Notice in the table farther down this page that vinegar is considerably less acidic than lemon juice, so you can substitute lemon juice (or lime juice) for vinegar in recipes that call for vinegar, but you may not substitute vinegar for lemon juice.  And see this page about substituting lemon or lime juice for vinegar.

pH chart for home canning

PH of common juices and vinegar, in order of decreasing acidity

Item Approximate pH
Lime Juice 2.00 - 2.35
Lemon Juice 2.00 - 2.60
Vinegar 2.40 - 3.40
Grapefruit Juice, canned 2.90 - 3.25
Vinegar, cider 3.10
Apple Juice
3.35 - 4.00
Orange Juice, California 3.30 - 4.19
Orange, Juice Florida 3.30 - 4.15
Pineapple Juice, canned 3.30 - 3.60
Oranges, Florida "color added" 3.60 - 3.90
Oranges, Florida "color added" 3.60 - 3.90
Oranges, Florida 3.69 - 4.34

References:

  • Studies on safe acidification of salsa for home boiling water canning. B. A. Nummer, M. Thacker, E. M. D'Sa, and E. L. Andress, Dept. of Foods & Nutrition, University of Georgia, 328 Hoke Smith Annex, Athens, GA 30602-4356. Paper 33C-9. Presented at the Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 14, 2004.See this study comparing all 3. 
  • For those who are curious, the methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers.

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