|Crab: Buying, Cooking, Cracking|
|by Jennifer Jeffrey|
There's something about crab that makes any dish decadent-- whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre.
1 - 10 of 38 for crab apple
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Put stemmed, cleaned crab apples in a large ... paraffin wax. Cover with lid, tightly. Jelly has an excellent flavor, reminiscent of caramel baked apples.
Crab apple pectin gives a ... unrefrigerated storage, process in boiling-water bath for 5 minutes immediately after sealing jars. Makes six (8 oz.) jars.
Put in large ... the top of apples. Boil at ... at very last crab apple jelly. Put in jars while hot. I seal mine with paraffin wax. Cover with lid, tightly.
Use fully ripe crab apples. Wash and ... stirring constantly. Remove from heat, skim off foam with large metal spoon. Immediately put into hot jars and seal.
Mix all together. Bake 1 hour at 350°F.
To prepare juice. ... not core) quarter apples, add water, ... jelly immediately into sterilized hot containers and seal. Makes 5 to 6 eight ounce glasses.
Wash apples; remove stems ... from inside and out of jars. Seal with hot lids and screw bands. Process 10 minutes in boiling water bath. Yield: 10 cups.
Cook 1/2 day slowly or until desired thickness.
Pick and rinse apples. Put in ... cool down. (Apples can be tossed.) Prepare Sure-Jel according to recipe on box. Add jelly mixture, pour in canning jars.
Remove stems and cores from crab apples. Grind apples, ... Mix with rest of ingredients. Let set overnight. In morning cook until soft. Seal. Very good.
Result Page: 1
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