The importance of straining sediments from juices??
With a grape crop heavily bearing for the first time in 20 years, I've been canning quarts of grape juice practically daily. I follow strict BBB instructions. I buy the overpriced cheesecloth in the packages at the grocery store. Works fantastically. My question, what are the reasons for eliminating the sediments? I can't seem to find a good explanation. Is it a quality issue or a safety one?