Canning, Preserving And Jelly Making
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In our eReader you can find the full English version of the book. Read Canning, Preserving And Jelly Making Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Canning, Preserving And Jelly Making
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Black Currant Jelly No. 2 Wash the currants, remove from the stems, and set to cook in a double boiler. When soft, drain in a bag, pressing out all the juice possible.
Measure the juice, heat to the boiling point, let boil about five minutes, add an equal measure of hot sugar, and boil as needed. Add water to the pulp in the bag and reboil. Boil this second extraction from ten to twenty minutes, then add an equal measure of hot sugar, and let boil to jelly.
Apple and Cranberry Jelly The apples ...and cranberries may be cooked together, just as apples are when used alone for 123 Canning, Preserving, and Jelly Making jelly, or the two varieties of juice may be taken separately. For the latter, take one quart of apple juice and one cup and a half of cranberry juice. To secure the cranberry juice, put three pints of cranberries over the fire with a cup and a half of boiling water, cover, and let cook rapidly until the skins burst, then drain in a bag. Let the apple and cranberry juice boil twenty minutes, add four cups and a quarter of sugar made hot in the oven, and let boil two or three minutes.
What to read after Canning, Preserving And Jelly Making?
You can find similar books in the "Read Also" column, or choose other free books by Hill Janet Mckenzie to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Black Currant Jelly No. 2 Wash the currants, remove from the stems, and set to cook in a double boiler. When soft, drain in a bag, pressing out all the juice possible.
Measure the juice, heat to the boiling point, let boil about five minutes, add an equal measure of hot sugar, and boil as needed. Add water to the pulp in the bag and reboil. Boil this second extraction from ten to twenty minutes, then add an equal measure of hot sugar, and let boil to jelly.
Apple and Cranberry Jelly The apples ...and cranberries may be cooked together, just as apples are when used alone for 123 Canning, Preserving, and Jelly Making jelly, or the two varieties of juice may be taken separately. For the latter, take one quart of apple juice and one cup and a half of cranberry juice. To secure the cranberry juice, put three pints of cranberries over the fire with a cup and a half of boiling water, cover, and let cook rapidly until the skins burst, then drain in a bag. Let the apple and cranberry juice boil twenty minutes, add four cups and a quarter of sugar made hot in the oven, and let boil two or three minutes.
What to read after Canning, Preserving And Jelly Making?
You can find similar books in the "Read Also" column, or choose other free books by Hill Janet Mckenzie to read onlineMoreLess
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