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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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21-08-2006, 05:08 AM
posted to rec.food.preserving
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magic lemon juice formula
What's the magic amount of lemon juice to add to non-acid ingredients
to make them safe for BWB? I want to try making some beet jam. Thanks, Dianna _______________________________________________ To reply, please remove "fluff" from my address. 
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21-08-2006, 02:26 PM
posted to rec.food.preserving
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magic lemon juice formula
Dianna Visek wrote:
What's the magic amount of lemon juice to add to non-acid ingredients to make them safe for BWB? I want to try making some beet jam. I squeeze half of a lemmon into blueberries for jam. That goes with 7 cups of sugar and 4.5 cups of crushed berries. -- pete
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21-08-2006, 03:04 PM
posted to rec.food.preserving
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magic lemon juice formula
On Sun, 20 Aug 2006 23:08:15 -0500, Dianna Visek
wrote: What's the magic amount of lemon juice to add to non-acid ingredients to make them safe for BWB? I want to try making some beet jam. Thanks, Dianna Try here. http://www.recipezaar.com/49770 -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974
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