aryoung1980
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- Apr 20, 2014
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I canned six pints of tart cherries in juice today and will be canning many more over the next few days. My tree is in full ripening mode. This is my first year canning the cherries and as I read up on it, I have found that citric acid is used to help retain the color. I have a powdered acid blend that I sometime use in wine.
Could I use this; say 1/2 tsp per pint of tart cherries? Or maybe I should make an acid blend and water solution to place the cherries in while I pit them. If I went this route, how much of the blend should I use and with how much water?
Could I use this; say 1/2 tsp per pint of tart cherries? Or maybe I should make an acid blend and water solution to place the cherries in while I pit them. If I went this route, how much of the blend should I use and with how much water?