|The Elements of Taste|
|by Peter Kaminsky|
Wine lovers have long had a rich vocabulary to describe the complexity of wines, but gourmands have had no such lexiconuntil now.
1 - 10 of 30 for watermelon rind preserves
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Select thick, firm rind peeling off all ... simmer until clear and tender. Add 1 sliced lemon to each gallon when it is about half done. Seal while hot.
Scoop all meat from rind. (Have a watermelon party and let ... jars. NOTE: You can do jars in dishwasher while simmering lids and rings in saucepan on stove.
Peel the rind of one half ... slowly. Add the grated rind of three lemons and the pulp--cut into small pieces. Boil one hour more. Seal in small glasses.
1 large watermelon with a thick rind, peeled and ... thermometer. Put rind into 1/2 pint or pint canning jars. Process in a boiling water bath for 10 minutes.
Cut rind into thin slices, ... you wish the preserves to have a ... the lemon and put in grape leaves. If you like you may cut the rind into fancy shapes.
Remove all green rind and most of ... clear and syrup is heavy. Pour into hot, sterilized jars and seal. Process in a boiling water bath for 10 minutes.
Remove rind from watermelon. Peel and ... pint jar; then fill with boiling hot preserves. Process 15 minutes in water bath. Seal at once. Yield 8-10 pints.
Remove all green peel and pink flesh from rind. Cut into ... spice bag, pour into sterilized jars and seal. Process in a boiling water bath for 10 minutes.
Trim off outer green rind, cut the ... in cubes. Prepare watermelon rind. Put in ... headspace and adjust caps. Process in a boiling water bath for 15 minutes.
To prepare watermelon rind, trim green ... is used, the preserves will be crisper. ... tablespoon whole cloves in a cheesecloth bag and add to sugar mixture.
Result Page: 1
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