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Seriously Italian: Onion and Rosemary Confiturra

This is astoundingly delicious, but I'm not convinced that it's acidic enough for water-bath canning. What's the pH? I'd pressure can it if there's no room in the fridge. I explain my logic here.

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From Recipes

Seriously Italian: Onion and Rosemary Confiturra

This is astoundingly delicious, but I'm not convinced that it's acidic enough for water-bath canning. What's the pH? I'd pressure can it if there's no room in the fridge. I explain my logic here.

See more comments by dorisandjilly »

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