Download Complete book of home preserving : 400 delicious and by Judi Kingry PDF

By Judi Kingry

Good points 400 recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, together with directions for novices and suggestions for skilled cooks.

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Combine with water, lemon juice and zest, cook and puree. Measure 8 cups (2 L) pear puree. Stir in sugar, grated zest and juice of 1 orange and 1 tsp (5 mL) grated nutmeg. Cook as indicated above until thickened. fpreserving. '(l/wble year-roulld, this tasty butter, like all those made from dried fruit, cooks relative(y quick~): However: before you begin cooking, the dried jj-uit mllst be rehydrated andpureed (Step 1). TIP As butter thickens, stir frequently to prevent sticking or scorching. Makes about three 8-ounce (250 mL) jars 3 cups I ~ cups cup Y2 tsp 2/3 ~tsp ~tsp ~tsp 2 tbsp pitted prunes water, divided Grated zest and juice of 2 lemons liquid honey ground cinnamon ground cloves ground allspice ground nutmeg brandy (optional) 750mL 300mL 150 mL 2mL I mL I mL I mL 30 mL I.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. ) SOFT SPREADS 35 Orange Plum Jam The jlal'or oforange infuses this summer favorite ll'ith a delightfull;r intriguing note. Makes about six 8-ounce (250 mL) jars 5 cups 2 tbsp I 5Y2 cups TIPS For best results, measure the sugar into a bowl so it can be added to the boiling jam all at once. Refer to the Produce Purchase Guide on pages 426-429 to determine how much produce you'll need to buy to prepare this recipe.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. 375 L 75mL 43 Easy Grape Jam Using seedless grapes to prepare grapejam produces a deliciolls whole-grape/am und eliminates I he steps needed separate skin, pulp and seeds. 875 L pouch (3 oz/85 mL) liquid pectin I. Prepare canner, jars and lids. ) 2. In a large, deep stainless steel saucepan, combine grapes and TIP Check your package of pectin for the expiration date and use only fresh pectin.

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