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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old December 26, 2018   #31
Worth1
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Spring water.
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Old December 26, 2018   #32
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"Ginger Bug"... And distilled water!
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Old December 26, 2018   #33
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Quote:
Originally Posted by Rajun Gardener View Post
That's true too but you can let the water sit for a while and the chlorine will dissipate. Spring water would be best if you don't have well water.
My options lol!
lake water
Purified lake water
I wish I had a spring, running from Kentucky!
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Old December 26, 2018   #34
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Buy bottled water. Try both and see if it makes a difference, it might not on this. Good Luck!!! LOL
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Old December 26, 2018   #35
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Swamp water.
Get Rajun to send you some.
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Old December 26, 2018   #36
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I'm just now reading this thread. Star anise in root beer? Hmmm, that sounds interesting and makes sense although I never would've thought of it in a thousand years. It is commonly found in Asian markets, very cheap. Not the powder but the whole pod. As you know, it is one of the spices in 5 Spice Powder. I love the flavor in simmered Asian beef dishes, but the pods are so heavily scented that I have to keep them stored away from all my other herbs, seeds and powders otherwise everything will smell like star anise soon. Probably 1 pod is enough to flavor more than a gallon of liquid, otherwise it will overpower everything else.
I'm looking forward to seeing your results!
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Old December 28, 2018   #37
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I can't get my "ginger bug" to pop! Maybe it's too cold, or I need to bake more sourdough bread. Going on 10 days, and not much fermentation.


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Old January 8, 2019   #38
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Got a little fizz and made a 1 gallon test run...I'll know In a few days... Got 8 1/2 Grolsh bottles from a gallon.


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