|Cajun (Classic Cuisine)|
|by Emma Summer|
Every recipe is beautifully demonstrated with simple-to-follow step-by-step techniques and superb color photographs.
1 - 10 of 19 for elderberry juice
Result Page: 1
Remove stems from ... about 3 cups juice. Using 1 cup of the elderberry juice, grape juice ... make sure they're clean. Put hot lids and bands on to seal.
Remove large stems ... Heat gently until juice starts to flow. ... hot lids. Screw bands on firmly. Let jelly stand to cool. Yields: approximately 3 pints.
Extracted from 3 ... ripe elderberries. Measure juice off the elderberry into a large ... skim off foam. Pour into sterile jars and seal. 5 half pint jars.
Make enough dough ... pour the lemon juice over the berries. ... slightly warm. (I make them in 425 degree preheated oven, and bake for about 55 minutes.)
Remove stems from ... Discard pulp. Pour elderberry and lemon juice in large kettle. ... bath for 10 minutes. Start timing when water returns to a boil.
Get a good ... a high pectin juice, or barberries, ... boiling water bath for 10 minutes. This step may be skipped if you plan to refrigerate the jelly.
Spread elderberries in pastry-lined 9-inch pie pan. Sprinkle with vinegar. Combine sugar, salt and flour. Sprinkle over berries. Dot with butter. ...
Crush berries and ... 1/4 cup lemon juice. Measure out ... off foam. Pour into jars, adjust caps and process in boiling water 10 minutes. Makes 4 1/2 cups.
To juices, add sugar ... heat and skim off foam with metal spoon; pour quickly into glasses. Cover at once with 1/8 inch hot paraffin. 11 medium glasses.
Follow preparations instructions in Sure Jell package.
Result Page: 1
top of page