In article >,
Melba's Jammin' > wrote:

> Citric acid is not the same as Fruit-Fresh, which is ascorbic acid. I
> can buy citric acid at my food co-op and at a store near me called
> U-Bake (their home base is in Wisconsin). You should also find it at a
> store that sells candy-making supplies ‹ it is citric acid that puts the
> pucker in fruit-flavored lollipops and hard candies. You might also
> find it at a place like Wally World in its canning section; I think I've
> seen a Ball label on some citric acid. A wine making supply place
> should also have it, according to what I've read here.

I will check that out, buying pure citric acid does sound better. At the
time I started canning last week I did not know such an item existed.
The local store had a section on canning. The Ball pickling salt and
Fruit Fresh next to the canning jars. The additives in fruit fresh does
does not completely satisfy me.

> Be sure you vent your canner for 10 minutes before you put the pressure
> regulator on it.

I have done that. I have a very small pressure canner (can only hold 4
quart jars, seven pints) I like it. Canning for one - me.

> (Check that business about thinking Fruit Fresh is the same as ascorbic
> acid; I don't think so.)

I will look that up. Still can't find where I read that fruit fresh for
citric acid. I have purchased four books on canning - more reading
needed. I am not one to jump into things without thought or study. I
have purchased these books on canning five months ago. I hope my mind is
not failing me in my old age and hope my tomato sauce is ok.

> I grew up on a farm, Dan. Be careful in the chicken yard ‹ you don't
> want to be dropping your chewing gum there, thinking you'll just pick it
> up and dust it off. "-)

My first at that also. I got my first eggs two weeks ago. The hard part
is going to be the butchering. That part is going to bother me. I have
the killing cones and sharp knives and the book "Basic Butchering of
Livestock & Game" by John Mettler. That will be much much much harder
for me than canning on many different levels. I feel the need to do it
or be a hypocritical omnivore (Also mentioned in this thread). Three of
the chickens are roosters and causing problems, two will have go... soon.

I lost a cap from gum in the past. That stopped me from chewing gum.

Enjoy Life ... Dan L

--
Garden in Zone 5 South East Michigan.