Product Description
Citric acid can be used to prevent browning in jams, preserves, syrups and for acidification. Recommended for making jams, preserves, and jellies. Dosage: 0.5-2.0 grams of citric acid per kilogram of fruit. The daily maximum intake is not limited. It can also be used for making lemonades, teas, and flavoring mineral water instead of lemon. Excellent for making homemade syrups, fruit salads, soups, and sauces.
Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.