"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.

A little O/T, but I always store fresh blueberries in the freezer. I store them in the little plastic boxes that they come in, but I use them up in two or three weeks. I freeze them because I am afraid they might go bad in the fridge, plus I use them mainly in the yogurt that I take with me to work to have with granola for breakfast. In the morning, I put the yogurt I want to take in a small bowl (with tight lid) and then add as many frozen berries as I want to the yogurt. The berries help keep the yogurt cold, and so I don't have to refrigerate it. By the time I am ready for granola, the berries have defrosted.

Pretty! I'm usually good at imaging how flavor combos will taste together, but this one is beyond me. I don't think I've ever tasted rosemary scones, and rosemary focaccia doesn't translate in my head to scone. Isn't it funny how some combos get codified like blueberry/lemon or pumpkin/sage? Like they're inevitable? I didn't grow up with mint on lamb and I don't like it. ;) I may have to make your scones just to taste them. I have a few blueberries. Maybe I should just taste one with a little rosemary and maybe a grain of salt and get on with cooking dinner, which doesn't go with scones. :D So, how much rosemary did you get through the jam?

Bob that sounds good to me!! I have mandarins that ripen at different times and this year (which is the first year I’ve harvested a substantial number of mandarins and oranges) it has worked out well because around the time I finish with one variety, the other is nearly ready. I still have a tree with nearly ripe mandarins and then I wait till next year...or actually fall of this year.