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Results 61 - 70 of 81 for salting food preservation
Heat sugar, water, molasses, Five spices, salt, lemon juice in a ... from heat and let preserves cool. Place in a sterilized jar and refrigerate.
Peel and slice peaches. Peel, ... Add cinnamon and salt. Cook until thick stirring occasionally. Pour in sterilized jars and seal. Yield: 5 pints.
Wash figs in soda water and peel if desired. Mix fruit, sugar and lemon. Let stand over night or several hours to make own liquid. Boil ...
Combine all ingredients except ginger root. Cook for about 15 minutes, stirring occasionally, until the mixture is of spreading ...
Put melon in colander and, ... melon and sugar, salt, vinegar and lemon slices ... sterilized 1/2 pint jars and seal. Makes about 4-1/2 pint jars.
Sift flour, salt, soda, sugar and spices. ... preserves, nuts and vanilla; mix well. Pour in 9"x13" sheet pan. Bake for 45 minutes at 325 degrees.
Grate the rind of the oranges and remove the white membrane from the pulp. Cut pulp in small pieces. Add 2 cups water to peel and pulp and ...
68. FIG PRESERVES
Combine 1 quart water with salt. Soak figs overnight in ... Bring to boil, add figs, boil gently about 1 hour. Do not over cook. Seal in jars.
Sift flour, salt, soda, and sugar together. ... oven. Top with sauce. Mix ingredients and boil for 3 minutes. Pour over cake while still warm.
Beat together the eggs, sugar, ... spices, soda, vanilla, salt, and pecans. Fold in ... soak into cake overnight before removing cake from pan.
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