I bought another preserving book over the weekend (Put 'Em Up! by Sherri Brooks Vinton) and she is adamant about using bottled lemon juice for the consistent acid level. However, the Ball Blue Book specifies when bottled lemon juice should be used (typically for tomato recipes) and just says "lemon juice" for other recipes. I made peach jam last week using fresh lemon juice (I don't keep bottled on hand and haven't for years). I assume I should, nonetheless, be pretty safe from botulism. Your thoughts?