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The Cook
 
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Default Fruit Fresh (absorbic acid) - looking for...

Ken Stepien > wrote:

>Hi all,
>On a quest for and need Fruit Fresh (absorbic acid), a substitute or
>opinion for the recipe below.
>The problem is I don't know where to begin... drugstore, hardware store.
>Most neighbors have no idea - so I'll ask my neighbors online.
>Any help would be appreciated.
>Ken
>Brooklyn, New York
>
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>Decadent Banana Split Conserve
>
>Recipe By : Jeanne, CCC
>Serving Size : 0 Preparation Time :0:00
>Categories : Conserves
>
>Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
>4 cups thoroughly mashed bananas
>5 cups granulated sugar
>2/3 cup bottled lemon juice
>1 teaspoon Fruit Fresh (absorbic acid)
>1 tablespoon unsalted butter
>1 package liquid pectin -- (3 ounce)
>3 tablespoons pure cocoa powder
>2 tablespoons light rum or rum extract
>1 cup coarsely chopped walnuts
>
>In a medium stockpot, combine the mashed bananas, lemon juice and Fruit
>Fresh. Gradually add in the sugar, cocoa powder and butter. Over medium
>heat, heat the mixture stirring constantly, until the sugar is
>dissolved.
>Increase the heat to medium-high and bring the mixture to a full rolling
>
>boil, stirring constantly so it will not scorch. Stir in the liquid
>pectin
>and return to a full rolling boil for 1 more minute, stirring
>constantly.
>Skim off any foam. Remove the stockpot from the heat, stir in the
>walnuts
>and the rum. Ladle into sterilized jars leaving 1/4 inch head space.
>Wipe
>rims. Cap and seal. Process in a water bath canner for 10 minutes for
>half-pints or 15 minutes for pints. Yields 9 to 10 half-pints.



I usually find Fruit Fresh in the grocery store.


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.