|by Bradley Quinn|
From digital-display dresses to remote control couture, this book exposes the revolutionary interface between contemporary fashion and technology.
Tip: Try fashioned peach preserves for more results.
1 - 10 of 13 for old fashioned peach preserves
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Combine fruit and ... necessary. Pour hot preserves into hot jars, ... head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling waterbath.
Combine peaches and ... 18 hours. Pour peach mixture into a ... spoon. Quickly ladle preserves into hot sterilized ... minutes. Yields about 7 half pints.
Use firm but ... sterilized jars. Seal. NOTE: One level teaspoon Fresh Fruit per cup of sugar may be added to the sugar to keep preserves from turning black.
To prepare pulp - wash, scald, pit, peel, and chop peaches; cook until soft, adding only enough water to prevent sticking. Press through a sieve or ...
Wash and slice peaches, mix with sugar, cook over low heat until peaches turn transparent, stirring often, turn heat to medium or high and boil ...
Combine fruit, sugar, fruit fresh; let stand 12-18 hours in cool place. Bring slowly to boil, stir frequently. Boil gently until fruit is clear and ...
Combine fruit and sugar and allow to stand for 12-18 hours in the refrigerator. Slowly bring to a boil and cook gently until the fruit becomes clear ...
Combine fruit and ... necessary. Pour boiling hot preserves into jars, leaving 1/4" head space. Adjust lids. Process 15 minutes in a boiling water bath.
Combine fruit and sugar; let stand 12 to 18 hours in a cool place. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes ...
Place all ingredients ... Skim froth from preserves. Then pour ... with a thin layer of melted paraffin. Label jars and store on a cool, dark, dry shelf.
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