In article ,
Mark A.Meggs wrote:

On Sun, 18 May 2008 20:41:18 -0500, Melba's Jammin'
wrote:

In article ,
Mark A.Meggs wrote:

I wasn't sure if ripe fruit had enough acid to be 4.6 pH or less.

- Mark

Get a book. Seriously. A basic text in hand is a good thing to own.
The Ball Blue Book can be purchased online if not at your local
hardware, Kmart, Walmart, or Fleet Farm store. Pretty inexpensively for
invaluable information.

I have the Ball Blue Book and a couple of others. Since I hadn't had
any fruit to preserve, I hadn't read those sections. I'm considering
buying the Ball Complete Guide to Canning also.

I'd love to take a class, but the Purdue extension service in the
counties near me doesn't seem to offer any.

Thanks!

- Mark


OK, I'm glad you've something at hand you can refer to.
I believe the U of Georgia offers an online course. I think it's free
though I'm not positive. Someone who posts here went through it -- maybe
Keith Warren? Personally, I like to have hands on in such a course.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com