Download Preserves and Canning: Secrets Your Grandma Never Taught You by Birgit Rademacker, Michael Brauner PDF

By Birgit Rademacker, Michael Brauner

Take pleasure in your favourite vegetables and fruit throughout the year with those selfmade holding and canning recipes! Are you eager for Grandma’s do-it-yourself jam, yet don’t have the recipe? Now you and your loved ones can benefit from the conventional American flavors of canning and maintaining correct on your personal kitchen! omit watered-down shop manufacturers choked with further sugar and unnatural preservatives. realize find out how to simply make your individual tasty, vitamin-rich jams, jellies and preserves. study the ABC’s of nutrition maintenance, and luxuriate in candy and savory tastes throughout the year. Recipes handed down from new release to iteration contain such favorites corresponding to applesauce, purple wine plums, and mustard greens. Over 70 attractive colour photos, and sixty four pages of easy-to-follow directions. With useful tips about spices and flavorings with vinegar, you discover every thing you wish for canning and keeping good fortune!

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Additional resources for Preserves and Canning: Secrets Your Grandma Never Taught You (Quick & Easy)

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Beide Flüssigkeiten miteinander kombiniert ergeben ein optisch ansprechendes Muster. Darauf ein Stück gebratene Gänseleber setzen. Andreas Döllerer Döllerers Genusswelten, Golling Gewürzkirschen-Marmelade Gewürzkirschen-Marmelade Zutaten für 12 Gläser à ca. 200 g • 2 kg gewaschene, entsteinte Weichseln (ca. 2 1/2 kg brutto) • 1 kg Gelierzucker 2:1 • 125 ml kräftiger Rotwein • Schale von je 1 Bio-Orange und Bio-Zitrone • Saft einer Bio-Zitrone • 2-3 Nelken • 2-3 Kardamomkapseln • 1 Vanillestange • 1/2 Zimtstange • 1 KL getrocknete Minze Vorbereitung Grob geschälte Schale der Orange und Zitrone sowie alle Gewürze in ein Leinensäckchen geben und dieses zubinden.

Hier) einkochen (dauert 3 bis 5 Minuten). Zum Schluss den Zitronensaft beimengen und nochmals kurz aufkochen. Etwas abkühlen lassen und den Portwein gut einrühren. Danach Marmelade sofort in Gläser füllen und verschließen. ) Wasser stellen und ca. 20 Minuten pasteurisieren. Danach aus dem Topf nehmen und langsam abkühlen lassen. Apropos Falls Sie keinen Portwein vorrätig haben, nehmen Sie ersatzweise doppelt so viel Rotwein und lassen diesen aber von Anfang an mitkochen. Topfenschmarren Servieren Sie die Marmelade zu einem herzhaften Topfenschmarren.

Kalt gerührte Marmelade Grundrezept Zutaten für 10 Gläser à ca. 200 g • 1 kg frisches Beerenobst • 1 kg Zucker (keinen Gelierzucker verwenden) • Saft von 2 Bio-Zitronen Vorbereitung Früchte waschen, gegebenenfalls schälen sowie entsteinen und in Stücke schneiden oder reiben. Die Früchte mit dem Zucker und dem Zitronensaft in der Küchenmaschine auf langsamster Stufe so lange rühren, bis sich der Zucker aufgelöst hat. Das dauert in der Regel ungefähr 2 bis 3 Stunden. Dann sofort in saubere Gläser füllen und verschließen.

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