|HOME FREEZING HANDBOOK (Basic Basics)|
|by Carol Bowen|
This is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium.
1 - 10 of 26 for pectin candy
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Wash and slice ... set aside. Combine pectin and fruit mixture ... pint canning jars. Process in a boiling water bath for 15 minutes. Makes about 10 jars.
Have ready 5-6 ... occasionally. Stir in pectin and boil again. ... to manufacturer's directions. Process for 5 minutes in a boiling water bath canner.
Measure sugar and ... ginger. Add fruit pectin to fruit; mix ... sterilized jars. Cover at once with 1/8 inch layer of hot paraffin. Yield: about 10 1/2 pints.
Combine juice and pectin in large saucepan. ... Add sugar and candy, stirring constantly. ... from top. Pour into sterilized jars, seal. Makes 7 1/2 pints.
Wash and sterilize ... Stir in liquid pectin. Return to ... sterilized jars to within 1/4-inch of tops. Wipe jar rims and seal jars. Yield: 4 half-pints of jelly.
Combine juice and pectin in a large ... boil. Boil for 2 minutes; remove from heat. Let boil subside, skim foam from top. Pour into sterilized jars. Seal.
Peel, core, and ... juice. Stir in pectin. Bring to ... jars filling within 1/4 inch from top. Seal immediately. Process 5 minutes in boiling water bath.
Combine juice and pectin in large saucepan; ... from heat. Let boiling subside; skim foam from top. Pour into sterilized jars; seal. Makes 7 half pints.
If you'll be ... Combine juice and pectin in large saucepan. ... glasses to within 1/2 inch of top. Seal with paraffin. Makes about 7 half-pint glasses.
Combine juice and pectin in large pan ... minutes. Remove from heat and skim off foam. Pour into hot jelly jars to 1/2- inch from top. Seal with paraffin.
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