North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

Hi,

This is an old juice recipe.

The boiling water kills all the yeast and allows the berries to break down in 
the container,
releasing juice, without fermenting.

That is also why you add the lemon juice.  The added acidity makes for better 
storage.  Acid
foods store better.

Later,
Tom

"Joe R. Brown" wrote:

> Bill Russell,
>
> Does the recipe produce wine or fruit juice?
> How long do you keep the berries in the mason
> jar before its ready.  Thanks...Joe Brown
>
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