"The article mentions many acetates, but not calcium acetate, so it proves nothing. As a matter of fact all the molecules mentioned, none have calcium." It proves everything the calcium is irrelevant because in organic and biological chemistry the reactions are solvated and the metal cation doesnâÂÂt directly participate in the reaction. "And remember it's about changing it back to bicarb, not metabolizing the acetate. You're going to have to show me how they change it to bicarb." The end product of acetate metabolism is carbon dioxide that dissolves in water to make carbonic acid. "That may be so, but that doesn't mean that vinegar and sulfur are responsible for their failures. If used properly, both can be effective ways of addressing the pH needs of blueberries." Your right but it just seemed with the extreme hard water that I have in my area that vinegar and sulfur didnâÂÂt seem to be enough. My brother is a big aquarium nut and is always testing the water for hardness, ph etc. He has tested the local water many times for hardness and it goes off the chart, literally his testing supplies canâÂÂt go that high. So it just goes back to the view that what works for some people isnâÂÂt always going to work for other people. To me using sulfuric acid is no big deal. I have had plenty of experience using dangerous chemicals and I actually already have some sulfuric acid.

Here's the best guidance. Freezing Peaches or Nectarines Preparation - Select well-ripened fruit and handle carefully to avoid bruising. Sort, wash and peel. Syrup Pack - Use 40 percent syrup. For a better quality product, add 1/2 teaspoon (1500 mg) ascorbic acid per quart of syrup. Put peaches directly into cold syrup in container - starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leaving headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze. Sugar Pack - To each quart (1 1/3 pounds) of prepared fruit add 2/3 cup sugar and mix well. Stir gently until sugar is dissolved or let stand for 15 minutes. To retard darkening, sprinkle ascorbic acid dissolved in water over the peaches before adding sugar. Use 1/4 teaspoon (750 mg) ascorbic acid in 3 tablespoons cold water to each quart of fruit. Pack into containers, leaving headspace. Seal and freeze. Crushed or Purée - Coarsely crush peeled and pitted peaches. For purée, press through a sieve or puree in a blender or food processor. (Heating pitted peaches for 4 minutes in just enough water to prevent scorching makes them easier to purée. For better quality, add 1/8 teaspoon (375 mg) ascorbic acid to each quart of fruit. Pack into containers. Leave headspace. Seal and freeze. Here is a link that might be useful: link

Ah, nope, that's not mine. I don't use suet in anything except bird feeders! I use this one but frankly, I like Nancy's (wizardnm) pear mincemeat better. Still, when I have green tomatoes but not pears..... Green Tomato Mincemeat/Pie Filling (No Meat) 4 qt. chopped green tomatoes 3 qt. peeled and chopped tart apples 1 lb. dark seedless raisins 1 lb. white raisins 1/4 cup minced citron, lemon or orange peel 2 cups water 2-1/2 cups brown sugar 2-1/2 cups white sugar 1/2 cup vinegar (5% acidity) 1 cup bottled lemon juice 2 tbsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves YIELD: About 7 quarts PROCEDURE: Combine all ingredients in a large saucepan. Cook slowly, stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill hot jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process in a boiling water bath, 15 minutes for pints, 20 minutes for quarts. My aunt makes green tomato pickles, she uses cherry tomatoes instead of sliced. I don't much like them, but I don't much like pickles.... Green tomato pickles 4 quarts sliced green tomatoes, loosely packed 1 quart sliced onion, loosely packed 1 cup pickling salt, divided 2 pounds light brown sugar 6 cups vinegar (5% acidity) 2 small red chile peppers 1/3 cup mustard seeds 1/4 cup celery seeds 1 teaspoon ground black pepper 1 tablespoon whole allspice 2 teaspoons whole cloves Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes for pints, 15 minutes for quarts. Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 pints No, the slices do not get watery when fried, as long as you start them frozen. They are a little more "moist" I have to cook them longer to get them crispy. If you thaw, you can't even fry them, they just fall apart. Salsa freezes OK, it gets a little more runny, but not bad. I've never tried to freeze the green stuff, though. Annie

Here are a few recipes for ones that are usually in my freezer. TOMATO BASIL BUTTER 1 Tbs. olive oil 1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.) 2 tsp. minced garlic 1/2 cup sweet butter softened 2 tsp. grated lemon rind 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze. Ideas: any type of fish, chicken breasts, green vegetables RED WINE BUTTER (makes 1/2 cup) 1/2 cup good quality red wine 3 shallots, finely chopped 1 tsp. red wine vinegar 1/8 tsp. salt 1/8 tsp. freshly ground black pepper 1/2 cup unsalted sweet butter In a small saucepan, boil down the wine, shallots and vinegar until only two tablespoons remain. Season with salt and pepper and cool. Cream the butter and blend in the wine mixture. Roll into a log shape, wrap well, and refrigerate or freeze. Ideas: steaks, broiled tomatoes, baked oysters, lamb chops ORANGE-CHIVE BUTTER 1/2 cup sweet butter 1 to 2 tsp. grated orange zest (no white part) 2 Tbs. fresh orange juice 1/2 tsp. fresh lemon juice 2 Tbs. fresh chopped chives Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze. Ideas: shrimp, cooked carrots or yellow squash, chicken