Wow... good point Al. I totally forgot about that. *whoosh* OW - Don't you mean.. lower to 6? If you have a way to directly measure the pH, then it doesn't really matter what kind of water you use. Just add the vinegar or acetic acid until you get the desired pH for the irrigation water. If you don't want to mess with the irrigation water, and you're okay with an imprecise change, you could use acidified cotton burr compost. It contains sulfur that is at least partially metabolized, and is often used as an acidifying soil amendment for Roses and Azaleas. It's commonly used both in the ground, and in containers. I don't know much about it, but you can find plenty of information online. I'm confused, are soil from your land in the containers? Or do you also want to try growing blueberries in the ground, and want to acidify the soil quickly? If you're using raised beds and adding a lot of new soil / amendments, most good nurseries sell an Azalea or Rose bedding mix that is fairly acidic. The quick fix is ammonium sulfate, but it's extremely hard for the non-professional to use properly, and is very detrimental to your soil biology. No amendment or product can really change your soil's pH permanently - you have to keep treating it at least every season.

I was citing the chart "Acid and Pectin in Fruits and Jam Vegetables" from "The Jamlady Cookbook." However, as she notes, there are so many varieties and differences in growing conditions, pH levels can be quite variable. Also, of course, the ripeness of the fruit is a factor in the pH. You're fortunate that the blueberries you've been working with have been higher-acidity, just as here in the PNW strawberries are higher in acidity and can set just fine without commercial pectin or over-cooking, though many sources say strawberries can only be set with added pectin. Cornell's Northwest Center for Food Entrepreneurship says "A pH range of 2.8 to 3.3 is needed to set the gel depending on the nature of the pectin. The most common cause of gel failure is insufficient acid." Carol

here are the full instructions, found at foodinjars.com Slow Cooker Blueberry Butter makes approximately 3 1/2 pints of butter 8 cups of pureed blueberries 2 cups sugar 1 lemon, zested 2 teaspoons cinnamon 1/2 teaspoon grated nutmeg "Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir. At this point, you want to use something to prop the lid a bit. I found that laying a wooden spoon across the rim of the cooker and then placing the lid on gave it just enough room to let the steam evaporate. My blueberry butter spent about six hours in the slow cooker (from 5:30 p.m. when I got home from work, until 11:30 p.m. when I canned and processed it). At the beginning of hour five, I added the spices and the sugar, removed the lid completely and turned the heat up to high, in order to speed the cooking down. Once itÂs cooked down sufficiently*, pour into jars (leave a good 1/2 inch of head space), wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes. Eat on fresh scones and store unopened jars in a cool, dark place. *When the cooking process is done, you can puree with an immersion blender or (carefully) in a regular blender, for a smoother product." Linda Lou - I did not heat it to a boil (was in the crockpot), I had set the timer for th 10 min recommended, but didn't get them out immediately, and no, I didn't let them sit before removing them... Should I open the jars and bring it to a boil, and then process again? I just processed them last night, so wouldn't think they were bad yet... thanks

I made these for tea this afternoon. From Tate Bake Shop cookbook -- the recipe was Vegan but I used "real" stuff! They are good and I love the hint of rosemary in the glaze! LEMON BLUEBERRY SCUFFINS Scuffins 2 1/2 c. flour 1/3 c. sugar 1 T. baking powder 1/4 t. salt 8 T. cold butter, cut into 1/2 inch cubes 1/2 c. milk 1/4 c. lemon juice Grated zest of 1 lemon 1 cup fresh (or frozen not thawed) blueberries In the bowl of a food processor, mix together the flour, sugar, baking powder and salt. Mix in the cold butter until the mixture is crumbly with some pea sized pieces of butter. In a small bowl, whisk together the milk, lemon juice and lemon zest. Freeze the flour and water mixtures in their separate bowls for 15 minutes. Meanwhile heat the oven to 425. Line a large baking sheet with parchment paper or a silicon mat. Add the blueberries to the flour mixture and toss to coat. Stir in the water mixture. It will seem dry. Turn it out on a work surface and knead gently until it comes together. Do not overwork. Pat into a 1 inch thick disk. Cut into 6 wedges, like a pizza. Place the wedges on the baking sheet. Bake until golden brown about 30 minutes. Let cool on pan for 10 minutes. Blueberry Rosemary Glaze 2/3 c. fresh or thawed frozen blueberries leaves from one 3-inch sprig fresh rosemary 1/2 c. powdered sugar 2 T. lemon juice 2 t. vanilla 1/8 t. cornstarch To make the glaze: In a food processor, puree the blueberries, rosemary, powdered sugar, lemon juice, vanilla and cornstarch. Transfer to a saucepan and bring to a boil, stirring often, over medium heat. Cook, stirring often, until slightly thickened, about 30 seconds. Remove from heat and let cool. Transfer the warm scuffing to a wire cooling rack set over a rimmed baking sheet. Spoon and spread the glaze over the scuffins. Let cool completely.