Citric Acid
Adds bright tartness to baking and preserves homemade jams for the DIY kitchen enthusiast.
What it is
Citric acid is a natural acid found in citrus fruits like lemons and limes, but the bulk version is typically made through fermentation of sugar. It's the same compound that gives citrus fruits their tart flavor.
Flavor and texture
Very sour and acidic taste, similar to lemon juice but more concentrated. The texture is fine, white crystals that dissolve easily in liquid.
Best uses
Add to homemade cheese for proper curds, use in canning to maintain color and freshness, mix into baked goods for tang, create fizzy bath products, or substitute for lemon juice in recipes.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from moisture.
| As purchased | 2-3 yearsif kept dry |
| Sealed (pantry) | 3-4 yearsif kept airtight and dry |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Citric acid is highly hygroscopic and will absorb moisture from air, causing clumping and degradation of quality.
Cooking tip
About 1 teaspoon of citric acid provides a similar acidity to roughly 4–6 tablespoons of lemon juice, making it a concentrated and shelf-stable alternative.