Vinegar for canning needs to be 7 percent acidity.
ortho effect reduces acidity of carboxylic acid. It is due to steric hindrance at ortho position
yes
Rotel tomatoes are high in acid so you should be able to use them when canning green tomatoes. They will increase the acidity level of the finished product.
It can if too much is added. Typically, when I can salsa, the only recipe I use is in my head. I do use lemon juice to help season it, sometimes I use lime juice. I also help to balance those with sugar, salt, and other seasonings.
by pooping
The Ball complete book of Home Preserving has a recipe for Spiced Honey. It includes a lemon which would increase the acidity of the honey.
You should not be adjusting the pH levels in home canning recipes. Recipes are tested scientifically to be safe when prepared using home canning equipment and techniques. Follow a tested recipe and adjust only the spices.
Basically, it "melts" the teeth and slowly decays...
It has litle effect on the pools acidity.
Very acidic chemicals can melt iron nails.
This question was just on Mythbusters. Watch the repeat