What are you canning now?

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Thatnk you again Mr. Neighbor! Im sorry your raspberry bushes over lap over my driveway accross the street from my house...at 6$ a pint in the stores...Ill keep helping myself to those beautiful berries at dusk!!! Lol
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Count your blessings.
 
Does anyone know how much wine would raise the acidity like 2tbs of lemon juice? (sounds much better)

Well I suppose you could drink 2tbs of lemon juice and then keep drinking wine til you get the same taste. Of course you might not be able to stop at the right level of acidity.
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or remember what you were using the wine for.


Seriously, I made a cranberry wine jelly and you can taste the wine. I think I may have added to much, but my point being the wine taste might be over powering in what ever you're making when you reach the required acidity.
 
frozen tomatoes are great because they just pop out of there skins..no problem...

i got 1/2 a cow, and have been busy dealing with a huge box of fat and bones...
stock dog food rendering fat, crazy thing to be doing on the hotest day yet,
I also am dealing with a huge lot of garlic scapes..think I am gonna be up late,
 
10 pints of peach preserves from a 1/4 bushel of Hill Country peaches I got in Fredericksburg. And tomorrow going to try pear jam (My sister's tree went crazy this year). I might throw a few black plums into the pears for a pretty color.
 

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