|Know Your Fire|
|by George Hirsch|
PBS television's popular outdoor chef goes indoors--with essential techniques, ingredients, and 175 original recipes.
Results 21 - 30 of 46 for v-8 juice canning
Make a syrup ... minute. Add lemon juice. Put 1 ... caps and process pints 15 minutes or quarts for 20 minutes in a boiling water bath. Makes about 9 pints.
Wash apples well, ... freshly squeezed lemon juice. This will ... jars or approximately 3 quarts. Note: About 2 1/2 to 3 lbs. apples for each quart jar.
Wash and cut ... and strain. Put juice in large pan, ... ingredients. Boil 5 minutes, strain again and put in jars, seal. Put in hot water bath for 10 minutes.
Wash tomatoes. Do ... colander to extract juice. Measure juice. ... sugar to each quart. Bring back to boiling point. Put in hot sterilized jars and seal.
Skin tomatoes, quarter, then measure. Boil; add chopped vegetables; keep boiling. Add sugar, salt, and spices. Simmer 20 minutes, uncovered. Put ...
Mix with 10 ... Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture over. Hot water bath for 20 minutes. Makes about 5 pints.
Mix ingredients all ... 1/2 cup lemon juice and bring to ... Process in boiling water bath for 30 minutes. Makes 7 quarts. I usually double this recipe.
Clean and remove ... longer recommends oven canning. However, a ... of bottled lemon juice or 1/2 teaspoon ... used instead of lemon juice or citric acid.
Place tomatoes in ... fill spaces with juice, don't add ... flat caps pops or center of lid has a slight dip then let stand for 8 hours and put screw bands.
For apricots and ... pineapple and apple juice. For pears, ... Combining the two juices together mutes their flavor so that the fruits own flavor predominates.
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