Baking powder safe in canning?
I made some persimmon butter with extremely ripe hachiya persimmons. They were sweet and not at all astringent. I had read that they get more astringent when cooked but I thought I’d give it a shot. The butter is very tasty but has more astringency than I, personally, like. It’s Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude