By Carol W. Costenbader
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Extra info for The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
2. organize a jelly bag by means of pouring boiling water via it. Squeeze out the surplus moisture. Line the bag with a double layer of cheesecloth. three. position either culmination within the bag, allow drain right into a bowl, and squeeze lightly to take away the surplus juice. four. degree three½ cups of strained juice right into a 3-quart saucepan. upload the sugar, combine completely, and boil till the sugar dissolves. five. eliminate the pan from the warmth and stir within the pectin. 6. go back to the warmth and produce to a whole boil. Boil for precisely 1 minute. eliminate from the warmth and read off any foam with a steel spoon. 7. Ladle into sterile half-pint jars, leaving ¼ inch of headspace. eight. Seal and technique for five mins in a boiling-water-bath canner. alter for altitude (page 40), if invaluable. YIELD: SEVEN ½-PINTS (FIFTY-SIX 1-OUNCE SERVINGS) meals according to SERVING Strawberry and Blackberry Jam This previous favourite is customized from the Ball Blue e-book. 2 cups strawberries, rinsed, hulled, halved, and overwhelmed 1 cup firmly packed blackberries three tablespoons lemon juice 1 package deal (1¾ oz.) powdered pectin ½ cup gentle corn syrup three½ cups sugar 1. mix the berries and lemon juice in a wide bowl; stir good. 2. Slowly upload the pectin, stirring regularly for two mins. three. allow the combination stand for half-hour, stirring sometimes. four. upload the sunshine corn syrup and stir good. five. progressively stir within the sugar, beating good. The jam is prepared while the sugar has thoroughly dissolved. 6. Pour the jam into canning or freezer jars, leaving ½ inch of headspace. 7. Cap, seal, and funky within the fridge. enable stand until eventually set, approximately 24 hours. eight. Label and freeze. YIELD: SIX ½-PINTS (FORTY-EIGHT 1-OUNCE SERVINGS) meals in keeping with SERVING Freezer Tip Precool stuffed boxes of no-process fruit unfold within the fridge in a single day ahead of freezing them: It saves pressure in your freezer. Blackberry Preserves James R. espresso shared this recipe with me after he learn my e-book holding vegetables and fruit. His recipe gained the 1996 Ball Canning award at his neighborhood Pennsylvania reasonable. three quarts blackberries* 6 cups sugar 1. In a 4-quart saucepan, warmth the berries slowly until eventually the juice is extracted, then upload the sugar. Boil the combination, exposed, for 20 mins. 2. Skim off the froth with a steel spoon. Pour the preserves into sterilized jars, leaving ½ inch of headspace. three. Wipe each one sealing side fresh. Cap and seal. four. technique in a boiling-water-bath canner for quarter-hour. alter for altitude (page 40), if beneficial. YIELD:4-PINTS (SIXTY-FOUR 1-OUNCE SERVINGS) meals in line with SERVING *Note: Blackberries should be frozen, then made up later as wanted. don't wash them sooner than freezing. simply positioned them in packing containers and freeze. whilst you’re able to use the berries, positioned them in a colander and rinse them completely. This washes them and starts off the thawing procedure. position the washed berries in a bowl and canopy with plastic wrap. shop them within the fridge in a single day, then continue with the recipe directions. Blackberry, Cranberry, and purple Grapefruit Preserves current this tart yet candy unfold to a neighbor and you’ll have a chum for all times.