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plantsandyarn

How Much Ascorbic Acid or Fruit Fresh should I Use?

PlantsAndYarn
10 years ago

I have a Ball recipe for Peach Butter that I plan to make in the next couple of days. The recipe does not call for ascorbic acid, Fruit Fresh or lemon juice. Since I would like to keep the color more "peachy" than brown, I thought to add one of these to the butter. Is this a good idea? How much would I use? When should I add this? This is only my second year of canning, my first attempt at doing anything with fruit. TYIA

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