Hi - I've been enjoying sumac-ade for many years. I take part in a summer festival in early July that revolves around native plants and always have a few samples of wild foods at my tent to offer visitors - such things as pawpaw muffins with serviceberries, cattail-corn muffins with elderberries, and persimmon cookies. I'd like to serve sumac-ade next summer but of course, the berries are not ripe in central Ohio until many weeks later. So what I need to know is whether the sumac liquid extracted in the usual way is acidic enough that it is safe to can (following current canning directions, of course!) so that I can serve it next summer. (I'd freeze it but do not have enough freezer space.) Thanks for any help you can offer!