By Editors at Taste of Home
Time to "put up" your backyard bounty with no a lot fuss...and with scrumptious effects! New from style of domestic, 201 Jams, Jellies, Pickles & extra makes an ideal addition to a cookbook assortment, a neighborly thank-you reward or a shock for a budding gardener. The 201 canning and keeping recipes, in addition to uncomplicated intro to canning, make it a sensational product for amateur and skilled canners alike. There are recipes of curiosity to each person during this ebook, with out overwhelming the client with offerings and intricate canning/preserving ideas. as well as the wide variety of recipes (jams and jellies to fish fry sauces and salsas), lovely full-color photographs and prep-time guidance lend value-added attract the well-priced product. A hid wiro-spine permits the ebook to put flat, that is excellent while canning.
Processed Jams & Jellies
Processed Pickles, Relishes & Salsas
Freezer & refrigerator Favorites
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Extra resources for Taste of Home Jams, Jellies, Pickles & More
Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding the hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. CIDER JELLY For a tasty jam during the fall, try this one using cider. The candy adds a delightful cinnamon flavor.
Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently. Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove the air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime peel. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe the rims. Center lids on jars; screw on bands until fingertip tight. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. STRAWBERRY-RHUBARB JAM I consider this sweet flavorful jam summer in a jar!