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The Beginner's Guide to Preserving Food at Home by Janet Chadwick

Author:Janet Chadwick , Date: March 25, 2014 ,Views: 362

The Beginner's Guide to Preserving Food at Home by Janet Chadwick

Author:Janet Chadwick
Language: eng
Format: mobi, epub
Tags: Technology & Engineering, Canning & Preserving, Methods, Food, Food - Preservation, Cooking, Food Science, General, Preservation
ISBN: 9781603421454
Publisher: Storey Publishing, LLC
Published: 2009-06-09T10:00:00+00:00


Raw-Pack Canning Apricot Halves

Excellent finished product

Figure that 16 pounds of fruit will yield 7 quarts. Select firm apricots that are ready for eating.

Dip in boiling water for 1 minute, then in ice water. Slip off skins, cut in half, and remove pits. Place in ascorbic acid solution (see page 43). Prepare very light, light, or medium syrup (page 98), if using.

Begin preheating water in the canner and teakettle. Prepare jars and lids for hot-pack. Heat syrup or juice.

Drain fruit and pack into hot jars, leaving ½-inch headspace. Pack fruit cut-side down. Fill with hot liquid, leaving ½-inch headspace.

Process pints for 25 minutes, quarts for 30 minutes.



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