Loki wrote:
> Ok, the preserves are well on their way but I have a couple of
> questions.
>
> The first one is that I want to understand the chemistry (if there is
> any). The Ball Blue Book recipe I'm using has me boil a thinly sliced
> lemon in a heavy syrup. It tastes good, the resulting lemon slices
> were nice and I generally enjoyed it but does it have a chemical
> reason other than adding acid? Is there a pectin thing going on?
>
> The second question is whether the preserves are supposed to look like
> whole figs when they are done. Looks like some will retain their
> shape and some will not. Of those that will retain their shape, they
> won't once I handle them or somehow get rid of the little green
> thingies I forgot to remove prior to starting this process. That
> won't taste good...
>
> Sherry
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