Member Michale5349
MemberForum Replies Created
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Love it!
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You can make sodium citrate by mixing 5 parts baking soda to 4 parts citric acid.
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Hope this helps. Be sure to do both steps .🙏☺
💥4% vinegar conversion formula for canning
🔸1) Multiply the volume of 5% vinegar in the original recipe by 1.25 (because 5 divided by 4 equals 1.25). The result is the volume of 4% vinegar in your revised recipe.
🔸2) Subtract the volume of 5% vinegar in the original recipe from the volume of 4% vinegar in your revised recipe. Reduce the volume of water in the revised recipe by this amount.
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Yes indeed! <i style=”font-family: inherit; font-size: inherit; color: var(–bb-body-text-color);”>Camellia sinensis is on my list to plant.😃😃
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Thank you. Your response is encouraging. 👍😊
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I agree!
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My family LOVES it. I love it because I control everything in it… REAL cheese, REAL milk, REAL butter. I don’t use the optional sodium hexametaphosphate and it’s perfect without it, IMO. But in order to make it super Melty, the sodium citrate is essential. Let me know how you like it!😀😀