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.
You haven't lived until you try Linda Ziedrich's mom's addictive spiced pickled prunes. Ziedrich is a canning guru, the author of "The Joy of Pickling" and "The Joy of Jams." I had the pleasure of interviewing her at her farm in Scio, Oregon.