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.

In your recipe you are looking for a citrusy flavour, you do not want an acid which is what vinegar is. You can substitute another citrus such as oranges, lime (which would be really nice ) or even pineapple juice. You could use white wine (not white wine vinegar but real white wine) but make sure it's a decent quality. Baked salmon often has a liquid in it depending on how it is being baked.

Here are two recipes I saved for "future reference" but have never made. Fig Jam 3-4 half pints 3 1/2 cups figs, chopped (peel if desired) 2 cup white sugar 1 large orange 3-4 Tblsp. Lemon juice (Either white or dark figs may be used, but use the larger amount of lemon juice with the dark figs.) 1. Peel (if desired) and chop figs. Add sugar. 2. Cut orange rind very fine.. about 1/3 cup. Cook rind in a small amount of water until tender. Chop the rind and add to figs. 3. Cook all slowly for about 1/2 hour until thick, stirring freuently. 4. Add lemon juice. 5 Ladle into hot, sterilized jars. Seal at once. This was on GardenWeb: • evenshade (My Page) on Mon, Jul 28, 14 at 15:00 We eat them fresh, of course, but for preserving, I make Chipotle Fig jam. I use a recipe similar to this one..... Chipotle Fig Jam Yields 4 half pints 2 lbs figs, chopped 2 cups sugar 1 cup water 4 tablespoons lemon juice, plus a few lemon slices if desired 1-1½ canned chipotle chiles in adobo sauce, chopped " to taste, depending on your desired spice level Chop your figs according to how chunky you want your jam, and place in a large non-reactive pot. Cover with sugar and let macerate for 30 minutes to an hour. Add water, lemon juice, and lemon slices if using, and bring to a boil over medium-high heat. Reduce to a simmer and stir regularly to prevent scorching. After an hour, if needed, use a potato masher to break up the figs. Stir in the chopped chipotle chile in adobo sauce. Cook another 15-20 minutes, or until the jam has reached a consistency you like. Ladle into hot jars, and process in a water bath canner for 10 minutes. I have processed them in boiling water but usually make "freezer" jam.

Yes the ice cube tray method is what I use too. I just bought a bag of Texas lemons that are huge and full of juice. I love to eat them with a little salt just like an orange. They are almost sweet especially the more yellow ones the greenish tinted ones are more like a regular lemon. My trees are meyer lemons. Also very good. I usually always have fresh lemons in the house I use a lot of lemon in cooking. I had the best, unusual, Cole slaw last night at my neighbors home for dinner, we loved it and I want the recipe which I will gladly share, it was very citrus flavored not in the least sweet and just a tiny bit of mayo. The flavor was awesome. The cabbage was large shredded with parsley and green onions I could have made a meal of it.