Answer: You can use lemon juice in place of vinegar for both fresh and canned salsa. According to the home economists at the cooperative extension office "Acids in home-canned salsa are essential to avoid the risk of botulism. Lemon juice or vinegar may be used in specific amounts. Bottled lemon juice is more acidic than vinegar but affects the flavor of the salsa less. You should be sure to use the amount of either acid the recipe specifies." I'd try the exchange first in fresh salsa to see if your husband prefers the tastes. If so, and if you are canning your salsa, you can safely use lemon juice in place of vinegar.
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