Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
The USDA recommends always using bottled lemon juice in preserving recipes. The acidity is consistent, but it's also full of sulfites. So is the juice of fresh lemons acidic enough to use? One blogger decided to get some answers.