By Sherri Brooks Vinton
A protecting consultant and cookbook multi functional! This artistic assortment has eighty artistic recipes for keeping 18 different types of fruit, from apples, blackberries, blueberries, and cherries to cranberries, lemons, quince, plums, rhuburb, and tomatoes, however it additionally has eighty recipes for utilizing your preserves (whether you've made jelly, jam, chutney, curd, liqueur, pickles, or salsa) in major dishes, aspect dishes, cakes, and cocktails. Make fast Peach Jam after which use it to make mouthwatering candy and bitter fowl, or make Grapefruit and Sultana preserve and use it in Sauteed vegetables with Grapefruit Dressing. The flavors are clean and modern, and the directions are thorough and simple to keep on with. placing up the harvest hasn't ever been so scrumptious!
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Additional info for Put 'em Up! Fruit: A Preserving Guide & Cookbook
But you don’t need to test for the pH yourself, as the recipes have all been formulated to yield this pH. This is a good reason never to substitute the kind or amount of acid indicated in a recipe; you could jeopardize the success and safety of your results. Ascorbic acid. Also known as vitamin C, ascorbic acid is used in home food preservation as an anti-browning agent. It is available in crystal form or as tablets. Each teaspoon of the crystals contains about 3,000 mg of ascorbic acid, the equivalent of six 500 mg tablets.
If the lids stay secure, the seal is complete. 14. Store. Wipe the jars and store, without rings (which can trap moisture), in a cool, dark place for the amount of time indicated in your recipe. step 9 step 10 step 13 step 13 If you are canning at high elevations, you have to increase your processing time to compensate for the lower boiling point of water at increased altitudes. Make these adjustments to ensure safe, consistent results. If you are at an elevation of Increase your processing time by 1,001–3,000 5 minutes 3,001–6,000 10 minutes Over 6,000 15 minutes The Role of Acid and Sugar in Preserves Many home food preservers believe that sugar is the critical ingredient in making a shelf-stable jam.
Use a few different “saucing” varieties of apples and pears for the most complex flavor. The spices are optional but offer a fitting bass note to the tangy, light flavors of the fruit. Sugar sets the color and adds gloss. Ingredients cup water ¼ cup bottled lemon juice 2 pounds apples 2 pounds pears ½ cup sugar ½ teaspoon ground cinnamon (optional) ¼ teaspoon ground cloves (optional) ½ Prepare 1. Pour the water and lemon juice into a large nonreactive stockpot. Roughly chop the apples and pears, adding them to the pot with the lemon water as you work to prevent browning.