OK, I have two kitchen tips to share this week. I read this in The Tightwad Gazette by Amy Dacyczyn (see her books on Amazon.com here):
Basically, you use baking soda to cut the amount of sugar by half or more when making "pies, cobblers, fruit cakes, and fruit salads . . . to neutralize the acid content." The reader that submitted this tip to Dacyczyn recommends trying 1/4 to 1/2 teaspoon of baking soda in a pie and cutting the sugar in half. Dacyczyn further recommends experimenting a bit with your recipes to find the proper ratio of baking soda to fruit to sugar.
So, when baking up your summer's bounty, try this tip to save on sugar! And visit Tammy's Recipes for more kitchen tips.