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Mon, Jun 30, 14 at 12:47
| In the "Berry Juice" recipe in the Ball Blue Book Guide to Preserving, it doesn't specifically mention using Mulberries, but can we treat them like other berries? It states to add 1 to 2 cups of sugar per gallon of juice. It doesn't mention adding lemon juice. The mulberries we harvested were very sweet, almost all of them ripe with very few red ones. I think the taste is improved by adding lemon juice and some sugar, although probably not a full cup or two. Is it OK to add both sugar and lemon juice to taste when following the Berry Juice recipe for WBC? Do you think the "Blueberry Syrup" recipe in the BBB would work if I substitute mulberries for the blueberries? Thank you! |
Follow-Up Postings:
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| Yes you can add both the sugar and lemon juice. In this case, they are strictly for flavor. The lemon juice would simply add MORE acid, increasing safety if anything. Deanna |
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| Thank you Deanna! I had read a couple of different places that red mulberries are not as acidic as other berries. The information I found recorded a pH of 4.33 for the Red Mulberry. I know there are variations in pH depending on variety, growing conditions, etc., so I feel better adding the lemon juice. I think it improves the flavor as well. I also wanted to be sure that the 1 to 2 cups of sugar in the recipe weren't necessary, but could be adjusted to preference. So thank you for answering my questions! Karli |
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