So, entirely due to recent
poor_skills threads, I've become totally enchanted with canning. We tried a small batch of Low-sugar Strawberry Jam last weekend using my husband's brewing kettle as a water canner, and it turned out great! So, I'm planning on doing a TON more jam this weekend (especially since berries are currently BOGO at the store...), and I want
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I'd think lime juice would work well. It's different recipe, but I subbed lime juice for lemon in preserves I made last summer and had no problems.
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Some of the food safety sanctioned salsa recipes (you'll likely get the usual suspects if you google the terms 'canning salsa') call for vinegar rather than lemon juice but let you use apple cider vinegar, which at least tastes to me more like it'd fit in a salsa.
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And luckily since I live with a chemist and a homebrewer, testing the pH of things is not a challenge.
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