How much citric acid to use to preserve vegetarian jelly? I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually).
Does anyone know what concentration of citric acid to use as a preservative. Also, some commercial products include sodium citrate. Is that always needed?
You will have to use the amount specified in the recipe you are using. It varies with each fruit or vegetable. Further, making up your own recipe is not wise because of possible bacteria that could set in. You will want to check out recipes from sites like http://www.freshpreserving.com/tools/faqs.