|Chez Panisse Fruit|
|by Alice L. Waters|
In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez...
1 - 10 of 44 for canning apples
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When frost approaches ... from last year's canning. It's important ... green pepper, sugars, apples, vinegar and ... boiling water bath for 10 minutes.
Wash vegetables. Chop ... slice or chop apples, ginger and ... Adjust lids to seal. Process in a boiling water bath for 10 minutes. Makes 3 1/2 quarts.
Make a syrup ... fill with sliced apples and pack leaving ... process pints 15 minutes or quarts for 20 minutes in a boiling water bath. Makes about 9 pints.
Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minutes.
Mix with 10 ... Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture over. Hot water bath for 20 minutes. Makes about 5 pints.
Take approximately 20 apples. Measure 16 ... juice. stir this in with apples and let stand 10 minutes, then fill jars. Cold pack 20 minutes. Makes 5 quarts.
Wash apples well, discarding any ... canner. Makes about 6-7 pint size jars or approximately 3 quarts. Note: About 2 1/2 to 3 lbs. apples for each quart jar.
(Note: you can ... prepared 1/2 pint canning jars to within ... Makes 6-9 1/2 pints and makes a great Christmas present...At least here in Texas it does!
This is an old traditional recipe for the most delicious cold-smoked salmon you’ll ever sink your teeth into. I found it up in Alaska many years ago ...
Chill cucumbers overnight in ice water. Pack in hot jars. Put 1/2 teaspoon powdered alum in each jar. Mix water, vinegar and salt, bring to a heavy ...
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