The reason reconstituted lime juice is used is because the pH is consistent. It's probably ok, but let your eyes and nose be your guide when you open it.
And why did you use stock?

What method are you using for sealing? Pressure cooker? Water bath? Cover and pray?

I have a great salsa recipe. I decided to can it via hot water bath method. Used a 40 minute boil per instructions and research about tomato based things.

When I opened a jar a month later, it had become a sweet salsa. Tasted like someone added a Tbsp of sugar to each pint jar.

Thats my contribution