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By: BrendaMTaylor (offline) on Saturday, January 16 2010 @ 04:31 PM EST (Read 1142 times)  
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Putting by the bounty produced by gardens, fruit from nature, and preserving food for enjoying when fresh is not as readily available, is a kitchen art still practiced in kitchens the world over. Post your favorite recipes...


OutOld Forum - Canning, Pickling & Preserving




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By: BrendaMTaylor (offline) on Friday, December 03 2010 @ 10:46 PM EST  
BrendaMTaylor


Christmas Jam

Ingredients

3 cups cranberries
1 orange, peeled and seeded
2 tsp. orange zest (from above orange)
1 (10 oz.) package frozen sliced strawberries, slightly thawed
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
4 cups sugar
1/2 cup water
1 (3 oz.) packet liquid fruit pectin

Directions

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped.
Add strawberries, zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed.

Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended.

Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full, rolling boil.

Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute.

Remove from heat and skim off foam.

Immediately pour into 6 hot, sterilized half-pint jars. Carefully wipe clean rims of jars with a damp cloth.
Place lids on jars and screw on bands just until snug.
Process in boiling water bath for 10 minutes.
Remove from water bath and cool away from drafts until jars seal.


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By: jkr (offline) on Saturday, October 01 2011 @ 01:11 PM EDT  
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GERMAN SAUERKRAUT

Five pounds of cabbage will make approximately 5 pints of sauerkraut.

Use only good, sound heads. Remove outer leaves, quarter the cabbage and shred.
Place 5 pounds of shredded cabbage into a large container.
Add 2 ounces of pickling salt or sea salt (not table salt) and mix thoroughly.

Place mixture firmly into clean pint jars. Leave 1 inch of head space.
Fill with a weak brine of 1 teaspoon of salt to 1 quart of water until 1/2 inch of head space remains.
Close jars with lids and screw bands.

Set jars in a cool (70F) place to ferment. This will take 3 to 4 weeks to complete fermentation.
Check the jars often to make sure the cabbage is covered with brine. If necessary, open the jars and add more brine.

When cabbage is translucent, a pale straw color, with a typical sauerkraut aroma it is ready to process.

Remove the lids and clean the jar rims.
Place the removed lids in boiling water for 5 minutes to soften the sealing compound. Replace the lids and bands.
Place the sealed jars in a water bath canner.
Process.. 15 minutes for pints and 20 minutes if using quarts.



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