I need help!
Was canning sweet potatoes today and accidentally drastically added too much ascorbic acid. Went ahead and canned 7 qts. and then tasted the few remaining potatoes in the pot. Tasted like vitamin c tablets. What can be done to neutralize the taste to make them edible? Will the extra ascorbic acid cause and health issues?
Thanks in advance
Was canning sweet potatoes today and accidentally drastically added too much ascorbic acid. Went ahead and canned 7 qts. and then tasted the few remaining potatoes in the pot. Tasted like vitamin c tablets. What can be done to neutralize the taste to make them edible? Will the extra ascorbic acid cause and health issues?
Thanks in advance