Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
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.
It is time to preserve that glut of tomatoes. So long as you pay attention to acidity, you'll be just fine.
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