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

By Judi Kingry

Beneficial properties 400 recipes for salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, and fruit spreads, together with directions for novices and information for skilled cooks.

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Whether to use liquid or regular powdered pectin is a matter of preference, as the products produce similar results. When using a powdered fruit pectin, it is essential to fully dissolve the pectin in the fruit before adding the sugar. For best results, measure the sugar into a bowl so it can be added to the boiling jam all at once. Powdered fruit pectin is sometimes sold in 49 g packages and sometimes in 57 g packages. The weight difference does not affect the performance of the product. Traditional Jams Traditionaljams use powdered pectin to reduce the cooking time to 1 minute.

Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam. 4. 5 em) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam.

5 L) of apricot puree. 3. In a clean large stainless steel saucepan, combine apricot puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon (see Testing Fruit Butters for Doneness, page 52). Stir in lemon juice. 4. Meanwhile, prepare canner, jars and lids. ) 5. 5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot butter.

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