nice, thanks. though I'm canning for long term so i think i need the acidity? I'm not sure, first time canning solo, my grandparents used to do it and im just running off an old ball recipe book. it has me adding a tablespoon of lemon juice to each qt to raise the PH to prevent spoilage, or so it says?
If you have properly canned (or bottled), the contents are sterile and additional acidity is unnecessary. Those old tips are for marginal techniques to give a little buffer for improper handling.
Remember that you can put up all kinds of vegetables that don't have any acidity and they don't spoil when done properly.
Also, you are not fully removing all the acidity with the carrot technique, just balancing it to a nice equilibrium.