A quick Disolving solution!

Ahoy there Mateys!!!! Sorry for the lack of communication and posts lately! I've been down and out with a dislocated elbow! Long version of the story made short, that horse didn't want to be ridden, and he went into rodeo mode, and I didn't sit the 7 seconds. I landed on my elbow and BAM- Harry Potter arm! I still have a long way to go, but I can at least type! I have some posts lined up for you, but wanted to get a quickie out there for you to tide you over!!!


With all the tomatoes we harvested this summer from the homestead, we made a LOT of sauce!!!! It's delicious, but with sauce comes acid from the tomatoes. We all know this, and with home canning, we add lemon juice to help raise the acid even more for safe canning! That means it's REALLY acidy!!!!
When your First Mate has acid reflux, you have to do something! And this is it! This makes a HUGE difference! You add 1/8-1/4 TSP (yes JUST a 1/8-1/4 TEASPOON) of baking soda to the pot as you heat it on the stove. You will see the sauce foam and bubble, just like that elementary school volcano you made in science class. 

This neutralized the acid in the tomatoes, and makes it much more enjoyable for everyone! No one gets burned from the inside out, and no one has to watch a loved one suffer from your cooking!

Extra tid-bit- this works on sauteed onions too!

IMPORTANT NOTE: Do NOT use too much baking soda, or you will impart a funny taste to your food. You'll see from the video below just how far a little bit goes. The video is just over 1 minute long because I wanted you all to see how much acid gets neutralized by the baking soda.