Prunes with sodium benzoate
Posted: Sun Nov 10, 2024 6:51 pm
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
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