Prunes with sodium benzoate

[elriba]

Hi,
I am working on a recipe that calls for prunes. I went ahead and purchased some pitted prunes, but when I got home I realized that they have sodium benzoate.

Is there a way I can use these prunes in the recipe? In other words, is there a way to prevent the sodium benzoate in the prunes from messing up my fermentation?

The prunes are about 10% of the “solid”, sugar-aporting ingredients.

Thanks