Easy homemade preserves
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Easy homemade preserves no pressure cooker canning : easy jams, jellies, salsas and pickles by Cookbook Resources, LLC

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Published by Cookbook Resources in Highland Village, Tex .
Written in English


  • Jam,
  • Jelly

Book details:

Edition Notes

Includes bibliographical references and index.

LC ClassificationsTX612.J3 E27 2011
The Physical Object
Paginationp. cm.
ID Numbers
Open LibraryOL24885665M
ISBN 109781597691062
LC Control Number2011023540

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1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.   Follow our easy, step-by-step, photo illustrated recipe to make and water bath can these homemade Cherry Preserves. You only need two ingredients – cherries and sugar. It doesn’t get much simpler than that. We’ll show you the complete process. Preserves recipes Every summer provides a new opportunity for trying jams, chutneys and jellies that make winter dishes irresistible. Use up the seasonal glut of green tomatoes, plums.   Bernardin Complete Book of Home Preserving: Delicious and Creative Recipes for Today ; The Complete Book of Pickling: Recipes from Pickles and Relishes to Chutneys and Salsas, by Jennifer MacKenzie; The Complete Book of Small Batch Preserving, by Ellie Topp and Margaret Howard Recommended Recipes: Strawberry No-Cook Jam, from Kraft Canada.

For jams, cut up or mash the fruit and for preserves, use fruit whole or cut them into large chunks. Cut, crush, or juice for jelly the fruit exactly as stated in the recipe. Tips on Cooking Jam Make jam or preserves in small batches. This way, the fruit will cook quickly . Sterilize the jars: Wash the jars, lids and bands in hot, soapy water. Put the jars on a rack in a pot of water. Boil at least 10 minutes; keep in simmering water until ready to fill. Place pear mixture and lemon juice in a large Dutch oven and cook over medium-high until mixture comes to a boil. Reduce heat to medium-low and cook, covered, until thick, dark, and syrupy, about 1 1/ hours, stirring occasionally to prevent sticking. This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly.