Linda Lou, For what its worth, I asked the local wine hobby supplier to find out if their acid blend has a comparable acidity to citric alone, and she told me that the two other acids are granulated just like the citric. The drying and granulation process is the same. The tarteric acid she sells is not a powder like cream of tarter. She also used a pH test meter and made a solution of water (distilled) and mixed an exact amount of citric acid, and compared that with the same amount of acid blend and water. She saw no difference in acidity, and when each was diluted, they both appeared to be the same equal levels even after several dilutions and mixings of more water. Her granulated acid source is a major manufacturer of the granulated acids, and even though one is a tarteric and the other is malic, they all have the same acidity when mixed with the same water. The local supplier actually buys the granulated products seperatly and blends one third by weight with the other two. The actual amount of each acid might vary slightly, but this has little to no effect on the final acidity, only a slight flavor difference. I have used a few cider vinegars at 7%. Also, I still have 20% distilled vinegar here as well, and use that in canning mixtures where adding more water is not acceptable.

Linked below is a Utah State Preserving Pears article. In the recipe for pear puree, they say "Add 1 tablespoon lemon juice and sugar to taste to each quart of puree, if desired." It (probably) is more for color retention, basically keeping the pears from browning on exposure to air while processing, than safety reasons. Pears are closer to the 4.6 pH cutoff than most other fruits (Asian pears are a different circumstance), but I haven't found any Extension sites that insist on acidification for regular "Bartlett-type" pears (other than ascorbic acid/Fruit Fresh to prevent discoloration). Here is a link that might be useful: Preserve the Harvest - Pears

I use either splash of vinegar or lemon juice in the final rinse.The lemon juice should help brighten up the laundry.Your stale smell could be result of not properly rinsed laundry. Try wash each of your next load twice ,once w/extra detergent,second without.Even add extra rinse to it.Use the hottest setting you can. I only use hot and sanitary and always extra rinse and our laundry smells nice.I had problem in past w/smelly laundry and found out it was my bf laundry.He has dermatitis and uses medicated lotions and it didn't get washed out properly. Hot water and the extra rinse took care of it. I only use Persil now.

rhome you are killing me ! R and I were just laughing at dinner about the missing beets and the lack of zucchini LOL ! You are a hoot :) We miss you guys. boxer: I am SO glad you opened the thread...it said food porn so I thought for sure.... make the salad a day ahead. It needs to set to get the full flavor . Also be sure and double the dressing liquid but not the spices. And also make sure and use 1 1/4 c boiling water per 1 c cous cous and add the raisins into the bowl before the water. Give it a quick stir and then cover tightly...I use a dinner plate and let it steep. You will be so pleased. Very fluffy. Make sure and post pics !! c