|Diet for a Small Planet|
|by Frances Moore Lappe|
Here again is the extraordinary bestselling book that taught America the social and personal significance of a new way of eating-- one that remain...
1 - 8 of 8 for canning jellies
1. Wash jelly ... soft jams into canning jars filling to ... Let jams and jellies cool on rack ... name of product and date. Store in cool, dry, dark place.
(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!
Pick and rinse ... Let fruit juice cool down. (Apples can be tossed.) Prepare Sure-Jel according to recipe on box. Add jelly mixture, pour in canning jars.
Place water and juice in a large pan; let come to a boil. Add sugar all at once. Return to a full rolling boil, stirring constantly; boil for 1 ...
Mix salsa, vinegars, and sugar altogether. Put in large pot and bring to boil; boil 3 minutes. Remove from heat and add Certo. Put back on stove. ...
Wash and rinse 4 half-pint canning jars and metal ... point, process the jellies for storage at ... carbohydrates; 0 g. fat; 0 mg. cholesterol; 0.7 mg. sodium.
To make jelly: Sterilize canning jars. Put half ... leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Quarter unpeeled orange ... either paraffin or canning lids and metal ... in the metal lid, or no gaps in the paraffin). Label and store in a cool place.
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