North American Fruit Explorers mailing list at ibiblio

["Jim Fruth" <jimfruth@charter.net>]

Mark Angermayer asked, "Is this something you plan to make yourself, or buy? 
Once the water is subjected to this treatment, are the hydroxide and acid 
molecules stable, or will they eventually react to form salt again?"

   It was in an article in the October issue of 'Growing' magazine.  The 
article left me with questions and I am hoping that a NAFEXer knows 
something more about the technology.

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
For jams, jellies, syrups and more:
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1-877-265-6856 (Toll Free)
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