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Results 71 - 80 of 81 for salting food preservation
71. PEACH PRESERVES
Bring first four ingredients to boil. Add remainder of ingredients. Stir and cook until thick, about 1 hour. Seal in jars. Makes 8 1/2 ...
Work together as you would pastry. Scald 1 cup milk, cool to lukewarm. Add flour mixture and mix until dough is well blended. Cool for a ...
Sift flour, salt, sugar and baking soda. ... like for pie. Place in refrigerator overnight. Next day bake at 350 degrees for about 25 minutes.
74. PRESERVES CAKE
Bake in well greased angel food tin, 300 degrees for 2 hours.
Mix all together except Jello. Cook 15 minutes. Add Jello, walnuts, 1 cup and 1 cup white raisins. Stir until Jello is dissolved. Cool and ...
Cut pumpkin into squares 1/4" ... sliced lemons and salt. One tablespoon mixed spices ... and syrup is thick. Pour in hot jars and seal at once.
Wash small cucumbers and pack ... water, 1/2 cup salt, 1/2 cup apple cider ... for day or so until they obtain a dark green color. Eat and enjoy.
Peel and cube 4 pounds ... rind. Soak in salt solution (1 1/2 tablespoons salt ... syrup and boil slowly until tender. Pack in hot jars and seal.
To prepare rind: Select thick ... the super market. Salt brine may be substituted (see ... brine substitutes for the slaked lime-water mixture.
For best flavor, use the ... the peel in salt water (1 cup salt to ... and shaddock peel may be preserved in the same manner as the sour orange.
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