|Wine: A Life Uncorked|
|by Hugh Johnson|
As the author learns about wine, so do we in this book full of candour and wit and fine writing.
Results 1 - 10 of 70 for tomato preserves
Result Page: 1
Wash tomatoes and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth ...
Remove skin from tomatoes. Add sugar. Let stand overnight. Drain syrup and boil until thick "like cream." Skim and add tomatoes and chopped ginger. ...
Use small, firm tomatoes. Scald tomatoes 1 minute. Dip into cold water. Skin, but do not core. Combine sugar, water, lemon, cinnamon and ginger. ...
Peel tomatoes and cover with sugar. Let them stand for 12 hours. Drain juice and boil until thick. Add the tomatoes and lemon and cinnamon. Cook ...
Pour boiling water over tomatoes and remove skins. Put in stainless steal or China bowl and add sugar. Let stand overnight. Drain off juice and boil ...
Skin and cut up tomatoes. Add remaining ingredients. Simmer slowly until thick, stirring frequently, about 45 minutes. Remove ginger root if used. ...
Wash tomatoes, pouring boiling water over and slip off skins. Cut out stems and hard cores, put through grinder. Measure the pulp, lemon juice, and ...
Bring to boil ... boil. Boil 2 minutes, stirring. Remove from heat, skim and stir 5 minutes. Ladle into jars. When cool, put melted wax on top of preserves.
Skin and cut up tomatoes. Add remaining ingredients. Simmer slowly until thick, stirring frequently, about 45 minutes. Remove ginger root, if used. ...
Put tomatoes and juice, accumulated while chopping into pan. Cover with water. Add sugar and stir. Let sit overnight. Drain off moisture and boil ...
Result Page: 1
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