The weight is the most accurate way to measure and mix ratio. Here, the three acid types granular size were all the same and you wouldn't be able to easily identify each by itself until it was tasted. Use caution if tasting as it is very tart. The 1/8 to 1/4 teaspoon per batch is quite small and thats only if you want to bring up the sourness (and character) very slightly. You can add as much as you prefer, but you should taste the jelly mixture and adjust accordingly, before you add the pectin. I find that many artificial sweetners give an off after taste, so I add that acid to overpower that. Admittedly, I do add a little honey to my Splenda sweetened jams, and even used Cyclamates that were bought in Canada, because the US has inappropriately banned that type. In any case the small amount of added honey helps with 'stickiness', because Splenda alone seems to make the jelly a bit like a stiff Jello. I have always had troubles with regular recipes that are using sugar and plain pectin in jelly making, only because I like to make batches a little bigger and less sweet. Also, if I wanted to reduce the sugar, it would not set the jelly when using regular pectin. Pomona is unconcerned about how much sugar is needed, or if any is used at all. It does not produce the same exact texture like regular pectin and sugar do, but its much healthier for me not to consume that much concentrated sugar. A quart of tomatoes call for about a half teaspoon of citric, so if I were to use about a 1/2 teaspoon of the acid blend for a quart and a cup (4 cups+ 1 quart + 1 cup= a single batch) of jelly, it would probably be about the smallest amount I would need. In tomatoes, which are also a little acidic by themselves, an added half teaspoon of acid per quart helps them to be safer for home canning. The acid blend worked very well with any berry based jellies and jams.

Last question first - there is a difference between the U.S. Ball applesauce recipe and the Canadian Bernardin applesauce recipe. The Ball recipe does not call for lemon juice the Bernardin recipe does. Generally apples are acidic enough not to require lemon juice but Bernardin takes the more conservative approach in that windfall apples or bruised apples are less acidic. I wouldn't worry about your recipe and wouldn't re-can but in future if your apples are damaged in some way you may feel more comfortable with the lemon juice addition. Your jars leaked either because your applesauce was too thick or there wasn't enough headspace. Or both. It expanded. As long as the seal is good it's fine but next time be careful to check density and headspace. Carol

You do not need to add citric acid or bottled lemon juice to the peaches. Yes, a dried cinnamon stick is safe to add.

I saw that the NCHFP recommends crushing vitamin C tablets, too. I had thought that the recommendation came from the days when everyone could buy vitamin C at the grocery or drugstore, but no one had yet had anything like the internet to stretch the dollars with. Thought I might do better with internet ordering. Turns out I did not order the ascorbic acid, but I did order citric acid. (I also wanted extra citric acid to use for sunscreen stain removal from my white gardening shirts. Tried it last year with enough success to want a jar for the laundry.) I think I remember seeing bulk ascorbic acid at an import grocery, so thought I look there.