By Judi Kingry
Positive aspects 400 recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, together with directions for newcomers and counsel for knowledgeable cooks.
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Additional info for Complete book of home preserving : 400 delicious and creative recipes for today
The weight difference does not affect the performance of the product. 4 cup granulated sugar 750mL rum 50mL Green food coloring (optional) I. Prepare canner, jars and lids. ) 2. In a large, deep stainless steel saucepan, combine kiwifruit, pineapple juice and lime juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Immediately stir in rum and tint with a few drops of green food coloring, if using.
A clear plastic ruler (kept solely for kitchen use) will help you determine the correct heads pace. Each filled jar should be measured accurately, as the headspace can affect sealing and the preservation of the contents. 7 kg SOOmL 7S0mL 7mL 2mL I. In a large stainless steel saucepan, combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes. 2. Working in batches, transfer apple mixture to a food mill or a food processor fitted with a metal blade and puree just until a uniform texture is achieved.
Products that have expired may not set properly. 75 ozl49 to 57 g) regular powdered fruit pectin granulated sugar orange-flavored liqueur (optional) SOFT SPREADS 875 mL 75mL I. Prepare canner, jars and lids. ) 2. In a large, deep stainless steel saucepan, combine figs and water. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until softened, about 20 minutes. Let cool slightly. Transfer to a food processor fitted with a metal blade and puree. Measure 3 cups (750 mL).
Complete book of home preserving : 400 delicious and creative recipes for today by Judi Kingry