Agriculture Reference
In-Depth Information
• 8 cups water
• 8 cups sugar
Wash the apples and cut them in quarters, and put them in a
covered casserole pan with the eight cups of water and spices.
Put in the oven at 225 degrees overnight. In the morning,
strain through cheesecloth or a jelly bag and collect the liquid.
Add it to the cooking pot one cup at a time, simultaneously
adding one cup of sugar for every cup of liquid. Heat to a
rolling boil, stirring constantly, and check with a candy
thermometer until it is boiling at 220 degrees. Immediately
pour into hot sterilized pint or half-pint jars, tighten the lids
finger-tight, and process for five minutes in a boiling water
canner. Yield: 8 half-pints.
*
The same techniques covered in the recipes above can be used
successfully with other fruits. For fruits high in natural pectin
and acid, use the second recipe as a guide, and use the first
recipe as a guide for fruits lacking pectin. For fruits that lack
both pectin and acidity, use the first recipe as a guide but add
1-1/2 tsp of lemon juice per cup of liquid. Jams are made the
same way except the entire fruit is pulverized and used, rather
than just the juice.
Brined Pickles and Kraut
Pickling preserves food by raising its level of acidity. It is
used for foods that are not naturally acidic enough to be
safely canned using a boiling water method. The two methods
