Ken Stepien > wrote in
:

> 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

I once lived for a time in NYC and, surprisingly, while one can find
almost anything there, some things remain elusive.

In most other areas I've lived I could always find Fruit Fresh in the
supermarket, usually in the same area where they stock Sure-Jel and
other canning items.

Most good "old-fashioned" hardware stores that have a section devoted to
canning supplies (jars, canning vessels, etc.) also carry Fruit Fresh
and pectin.

Wayne


> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> 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.
>
>