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They are the bomb! It's the signature recipe for my wife's canning adventures. She makes those and I do most of the rest of the canning around here, I just don't have time to take 5 days on one product.
Our recipe differs in that you cook down the juice each day for 4 days after the initial lime water soak.
We've also discovered that Brach's red hots don't leave a weird white residue when melted like some other brands do.
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