Baking soda
eandhl
15 years ago
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centralcacyclist
15 years agoilene_in_neok
15 years agoRelated Discussions
Baking Soda in preserving Figs
Comments (29)OK all you fig preservers, here is the solution to your baking soda dilemma. If you are going to make preserved figs, you put the figs in a colander in the sink, liberally sprinkle baking soda over the figs, and wash it off with boiling water. It sets the skin so that the skins will not pop during there cooking process and will stay in tack. Then put your figs which have been allowed to drain thoroughly into a pot, add tons of white sugar, and DO NOT BOIL!!!!!! simmer all day on low and do not stir. Cover for a while until the figs wilt some and liquid forms then remove cover, you can add a lemon slice or a few cloves. Our family has been making figs their whole lives, our South Carolina folks and this has been handed down from the centuries, tried and true, oldcitydesign@aol.com...See Morebaking powder vs. baking soda ...?
Comments (2)Best to post on the Cooking forum, which is much more active than this one....See MoreTenderizing Meat With Baking Soda
Comments (11)I saw and read that article too and now I dont know where I referenced it from. Was it, maybe, someone here posted a link? Dont remember. Gonna' try baking soda like that. I will tell you that a pinch of baking soda will sweeten up your tomato sauce without one grain of sugar being added. I never add sugar to tomato sauce. It wil also add cleaning strength to your dish washing tub if you have hard water. It will make it sudsy and bubbly and it will clean better. A pinch in the pot of boiling water will also keep the bright green color in your green beans as you cook them....See MoreFaux Moss Technique Using Baking Soda
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