essenceofeclectic
Cook
- Joined
- May 29, 2008
- Messages
- 51
I know that when you add lemon juice or vinegar to a canning recipe, it's a necessity. It helps add acidity to the canning recipe, which inhibits the growth of bacteria, and thus is safe for somebody to consume.
I found a recipe for apricot-jalapeno jelly. It calls for 2 cups of cider vinegar. People who have made the recipe commented on the fact that
the amount of vinegar gave it a very acidic and vinegary taste (and that the vinegar overpowered the other flavors in the dish).
Now is there any possible way I could reduce the vinegar in the recipe so that you can taste the other ingredients in the canning recipe? I realize it's a necessity, but people won't eat it if it doesn't taste good.
I found a recipe for apricot-jalapeno jelly. It calls for 2 cups of cider vinegar. People who have made the recipe commented on the fact that
the amount of vinegar gave it a very acidic and vinegary taste (and that the vinegar overpowered the other flavors in the dish).
Now is there any possible way I could reduce the vinegar in the recipe so that you can taste the other ingredients in the canning recipe? I realize it's a necessity, but people won't eat it if it doesn't taste good.