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8
  • If you're canning this you either need high acidity or you need to use a pressure canner. If you drop the acid you need to consider how to process it for safe consumption later. Commented Aug 4, 2017 at 13:36
  • 1
    Are you concerned about the acidity or the bitterness. Do you have one, the other or both? If both, which one do you want to get rid of more? Commented Aug 4, 2017 at 14:03
  • 4
    One important thing to note is that winging it with acid levels for non-pressure canned foods is unwise. Commented Aug 4, 2017 at 14:07
  • 4
    What do you mean by "get it right"? If your goal is to taste like the boss does it, then you also should add vinegar to taste, and make the informed decision of eating unsafe food. If your goal is to eat safe food, then you will have to use the exact recipe without any changes (presuming that the original recipe has been tested for safety with the canning method you use). There is no "do it right", it is your decision which one you prefer. Commented Aug 4, 2017 at 14:22
  • 8
    Rule 1: never make two gallons of anything before making a small batch to make sure it's good. Commented Aug 5, 2017 at 13:20