"Who has citric acid?" *I* have citric acid! I got a 7-1/2 ounce jar of Ball brand sitting in my pantry. It's sold right there with the canning supplies, next to the Mason jars and the Sure-Jell. You can buy it, as well you should know, to keep your preserved foods from blackening and discolouring.
Yes! Totally! I just wanted to give people an alternative to citric acid / make the recipe feel more accessible and not scare anyone off who may not have it or be able to get it as easily...I'll add a link also though :-)
Ehhh ... maybe not so pleasant. But them I'm the guy who has a fistful of sieves of one kind and another, as well as a full-on chinois, so I can strain out All the Things.
"Who has citric acid?" *I* have citric acid! I got a 7-1/2 ounce jar of Ball brand sitting in my pantry. It's sold right there with the canning supplies, next to the Mason jars and the Sure-Jell. You can buy it, as well you should know, to keep your preserved foods from blackening and discolouring.
Yes! Totally! I just wanted to give people an alternative to citric acid / make the recipe feel more accessible and not scare anyone off who may not have it or be able to get it as easily...I'll add a link also though :-)
So many great tips to make this work! So simple! What if you left the seeds in?
Ehhh ... maybe not so pleasant. But them I'm the guy who has a fistful of sieves of one kind and another, as well as a full-on chinois, so I can strain out All the Things.