FSS
Making Jam, jellies and the fruit preserves.pdf

10 process in a boiling water canner for 5 minutes

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10. Process in a boiling water canner for 5 minutes. Adjust time for elevation, if necessary (see map on page 13). M A K I N G J A M S , J E L L I E S & F R U I T P R E S E R V E S 19 Cooking directions for preparing fruit in the jam recipes on pages 20-23 are in addition to, and do not replace, the cooking methods on pages 17-19. Use both the recipe directions and method A, B or C as noted to ensure successful jellied fruit products. Note: lb. = pound oz. = ounce 2 cups = 1 pint 2 pints = 1 quart tbsp. = tablespoon tsp. = teaspoon
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Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Apple preserves 6 cups peeled, cored, Combine apples, C, p. 19 6 Powdered pectin sliced apples water and lemon added 1 cup water juice in a large 1 tbsp. bottled saucepot. Cover lemon juice and simmer for 1 / 2 lemon, thinly sliced 10 minutes. (optional) 4 cups sugar 2 tsp. ground nutmeg 1 box powdered pectin Apricot 2 qts. crushed, Combine ingredients, A, p. 17 10 No pectin added peeled apricots let stand for at 1 / 4 cup lemon juice least 1 hour. Slowly 6 cups sugar bring to boil, stirring until sugar dissolves. Cook until thick, about 25 minutes. Berry 9 cups crushed Sort and wash berries. A, p. 17 7 to 8 Blackberry berries Select 1 / 4 firm ripe Blueberry 6 cups sugar and 3 / 4 fully ripe Boysenberry berries. Crush berries Dewberry and combine with Gooseberry sugar in a kettle. Loganberry Raspberry No pectin added Berry 4 cups crushed berries Sort and wash C, p. 19 5 to 6 Powdered (3 pints whole berries) ripe berries. pectin added 2 tbsp. bottled lemon Crush or grind. juice 4 cups sugar 1 box powdered pectin Blueberry-spice 5 cups ripe berries Wash and crush C, p.19 5 Powdered pectin 1 tbsp. lemon juice berries, one layer added 1 / 2 tsp. nutmeg at a time. Add lemon or cinnamon juice, spice and 5 1 / 2 cups sugar water. 3 / 4 cup water 1 box powdered pectin 20 Wisconsin Safe Food Preservation Series J A M R E C I P E S
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Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Blueberry- 4 cups chopped Sort and wash fruit. A, p. 17 6 to 7 peach, spiced ripe peaches Peel peaches, remove No pectin added 4 cups blueberries pits, chop. Remove 2 tbsp. lemon juice stems from berries. 1 / 2 cup water If frozen, thaw. Add 5 1 / 2 cups sugar lemon juice, water. 1 / 2 tsp. salt Cover, bring to a boil, 1 stick cinnamon simmer 10 min. Stir 1 / 2 tsp. whole cloves constantly. Add sugar, 1 / 4 tsp. whole allspice salt. Add spices tied in cheesecloth. Boil, stir constantly to the jellying point. Cherry, 4 1 / 2 cups sour cherries, Sort and wash. B, p. 18 8 Liquid pectin pitted and chopped Remove stems and added 7 cups sugar pits. Grind cherries or 2 pouches liquid pectin chop fine. Measure into a kettle. Cherry, 4 cups sour cherries, Sort and wash C, p. 19 6 tart red chopped (3 lbs.) fully ripe cherries. Powdered 5 cups sugar Remove stems pectin added 1 box powdered pectin and pits. Grind or finely chop.
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  • Fall '13
  • DavidWiley

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