Evergreen Posted April 28, 2008 Share Posted April 28, 2008 When canning potatoes do you really NEED an ascorbic acid solution to prevent darkening? The Blue Ball book just calls for salt- but all the other recipes I have read call for ascorbic acid too. Link to comment
Dee Posted April 28, 2008 Share Posted April 28, 2008 I've never used ascorbic acid. Actually, I didn't know recipes said I should since I've only used the Blue Book. They've never really turned dark but once in awhile there's a darker spot on one that I just cut out. Link to comment
Darlene Posted April 28, 2008 Share Posted April 28, 2008 Yeah! What Dee said...I've never used it either with potatoes. Link to comment
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