Search Results for: Molasses
ripeness. when using low-acid fruits in recipes without commercial pectin, add tablespoon lemon juice or / teaspoon citric acid for each cup of fruit. sugar helps form the gel, serves as a preserving agent, firms the fruit and adds flavor. beet or cane sugar can be used. brown sugar, sorghum and molasses
ripeness. when using low-acid fruits in recipes without commercial pectin, add tablespoon lemon juice or / teaspoon citric acid for each cup of fruit. sugar helps form the gel, serves as a preserving agent, firms the fruit and adds flavor. beet or cane sugar can be used. brown sugar, sorghum and molasses...
https://niir.org/books/book/55-most-profitable-micro-small-medium-scale-food-processing-processed-food-projects-agriculture-based-business-ideas-for-startup/isbn-9789381039908/zb,,18bc4,a,0,0,a/index.html