Find a local pick your own farm here!

Notes for August 2017: Blueberries and peaches are going still in northern and cooler areas, but are mostly finished in the Deep South. Blackberries, figs,  and raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast.  Strawberries are finished, except in the far north, and if the farm planted Day Neutral varieties. Early apples, like Gala, are about to start!

Children's Consignment Sales occur in both the Spring and Fall  See our companion website to find a local community or church kid's consignment sale!

Next year, don't miss an Easter Egg Hunt for your children: See our companion website to find a local Easter Egg hunt!

We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now.  They have all copied their information form here and usually do not ever update.  Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!


Substituting Lemon Juice for Vinegar in Home Canning Recipes

Another common question in home canning is, may I substitute lemon juice  for vinegar in my home canning recipes, like salsa, tomato sauce, jams, and other home canned foods? Lemon juice, lime juice and vinegar are commonly used as acidifiers in home canning; juices added to increase the acidity (decrease the pH) of canned foods to prevent the growth of pathogens like botulism.

The simple answer is yes, you may use lemon (or lime juice) in place of vinegar in home canning recipes, as lemon and lime juice are slightly more acidic than vinegar.  Some people prefer the tastes of lemon or lime juice over vinegar, as they feel it has a milder flavor.

Of course, if a recipe specifies lime juice, or lemonm juice, you can't switch to vinegar.

Notice in the table farther down this page that vinegar is considerably less acidic than lemon and lime juice.

pH chart for home canning

PH of common juices and vinegar, in order of decreasing acidity

Item Approximate pH
Lime Juice 2.00 - 2.35
Lemon Juice 2.00 - 2.60
Vinegar 2.40 - 3.40
Grapefruit Juice, canned 2.90 - 3.25
Vinegar, cider 3.10
Apple Juice
3.35 - 4.00
Orange Juice, California 3.30 - 4.19
Orange, Juice Florida 3.30 - 4.15
Pineapple Juice, canned 3.30 - 3.60
Oranges, Florida "color added" 3.60 - 3.90
Oranges, Florida "color added" 3.60 - 3.90
Oranges, Florida 3.69 - 4.34


  • Studies on safe acidification of salsa for home boiling water canning. B. A. Nummer, M. Thacker, E. M. D'Sa, and E. L. Andress, Dept. of Foods & Nutrition, University of Georgia, 328 Hoke Smith Annex, Athens, GA 30602-4356. Paper 33C-9. Presented at the Institute of Food Technologists Annual Meeting, Las Vegas, NV, July 14, 2004.See this study comparing all 3. 
  • For those who are curious, the methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers.



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