Making my first sauce tomorrow and I am a bit hyped about it. Of course my bottles are on order, so these will be going into jelly jars. This ph thing still baffles me since I have grown up water bathing or pressure cooking things. Next round of sauce will go into the bottles.
I imagine this means I will have to get creative with names and labels.
Time to read read read....and find my ph meter lol...
It won't be in this sauce, but what about putting wild mushrooms in a sauce? I would have to really process them, but I love their strong dark flavor. Anyone ever attempt this?
I imagine this means I will have to get creative with names and labels.
Time to read read read....and find my ph meter lol...
It won't be in this sauce, but what about putting wild mushrooms in a sauce? I would have to really process them, but I love their strong dark flavor. Anyone ever attempt this?