Adapted from the Ball Complete Book of Home Preserving*Lemon juice: Use store-bought bottled lemon juice instead of freshly squeezed. Bottled lemon juice has to meet certain criteria for acidity, while freshly squeezed juice varies in acidity. A high acidity is part of what makes a recipe like this safe for water bath canning, so it’s important to follow the recipe.**Temperature: Use a digital thermometer to ensure the mixture reaches 190ºF (90ºC) for safety. Since the mixture is not boil...
