I am also interested in the question about freezing homemade cs.
But as for boiling, why would you want to use it in canning? The ions
would just react with whatever food you have in there, I would think.
Normal canning procedures should be enough for the safe preserving of
food, yet some used to add citric acid to low acid vegetables, I seem
to recall.
kathryn
On Nov 19, 2007, at 7:15 AM, Dianne France wrote:
I have a question about cs and how temperatures effects it. If used
in canning would the boiling change the cs? Also would cold/freezing
temperatures effect the cs? I plan on storing some of our cs that my
husband uses in the barn for the horses down in the feed room and it
could freeze once the lower temperatures hit here. I know it wouldn't
change what is in the water but could it effect the colloidal
properties?
Dianne
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