Ensuring Safe Canned Foods (part 2 Of 2) Recipe
Yield: 1 GuideRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
EQUIPMENT AND METHODS NOT RECOMMENDED
Open-kettle canning and the processing of freshly filled jars in
conventional ovens, microwave ovens, and dishwashers are not
recommended, because these practices do not prevent all risks of
spoilage. Steam canners are not recommended because processing times
for use with current models have not been adequately researched.
Because steam canners do not heat foods in the same manner as
boiling-water canners, their use with boiling-water process times may
result in spoilage. It is not recommended that pressure processes in
excess of 15 PSI be applied when using new pressure canning
equipment. So-called canning powders are useless as preservatives and
do not replace the need for proper heat processing. Jars with wire
bails and glass caps make attractive antiques or storage containers
for dry food ingredients but are not recommended for use in canning.
One-piece zinc porcelain-lined caps are also no longer recommended.
Both glass and zinc caps use flat rubber rings for sealing jars, but
too often fail to seal properly.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: ENTENMANNS APPLE CRUMB CAKE
Categories: Cakes, Fruits
Yield: 2 Servings
1/3 c Butter
4 Granny Smith Apples
3/4 c Sugar
1 ts Lemon peel
1/2 ts Cinnamon
1/8 ts Mace
1/3 c Currants
2 1/2 c Flour
3 tb Sugar
1/2 ts Salt
1 pk Active dry yeast
3/4 c Water
1/3 c Butter
1 Egg
1 ts Lemon peel
3/4 c Chopped pecans
6 tb Flour
1/4 c Confectioners sugar
3 tb Butter
1/4 ts Cinnamon
Melt butter in large skillet. Pare,core and slice apples to 1/2"
pieces. Add apples to butter and cook, stirring, 8 minutes until
tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15
minutes, stirring until thickened. Cool. In large bowl, combine 1 cup
flour, sugar,salt and yeast. In small saucepan, combine water and
butter. Heat on low flame until 120 F Gradually add to dry
ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour.
With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let
rest20 minutes. Grease 2 baking sheets. Place half the dough on well
floured work surface, roll to 14"x12". Place on sheet. Spread 1/2
filling lenghtwise down center of the dough. Starting about 3/4" for
filling, cut 1" wide strips diagonally from filling to edges of
dough. Alternately fold opposite strips of dough at angles across
filling. Fold ends over filling. Brush large piece of waxed paper
with vegetable oil. Loosely cover sheet. Top with plastic wra p.
Refrigerate 2 hours. Uncover, let stand at room temperatue 10
minutes. Preheat oven to 375 F. Combine rest of ingredeints for
topping. Sprinkle over loaves. Bake 30-25 minutes until lightly
browned. Remove from sheet. Cool. Preparation time 1 hour. Total time
4 hours. Formatted for MM7 by Marge Nemeth-GNFK05B
Recipe By :
Source from luhu.jp
Open-kettle canning and the processing of freshly filled jars in
conventional ovens, microwave ovens, and dishwashers are not
recommended, because these practices do not prevent all risks of
spoilage. Steam canners are not recommended because processing times
for use with current models have not been adequately researched.
Because steam canners do not heat foods in the same manner as
boiling-water canners, their use with boiling-water process times may
result in spoilage. It is not recommended that pressure processes in
excess of 15 PSI be applied when using new pressure canning
equipment. So-called canning powders are useless as preservatives and
do not replace the need for proper heat processing. Jars with wire
bails and glass caps make attractive antiques or storage containers
for dry food ingredients but are not recommended for use in canning.
One-piece zinc porcelain-lined caps are also no longer recommended.
Both glass and zinc caps use flat rubber rings for sealing jars, but
too often fail to seal properly.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: ENTENMANNS APPLE CRUMB CAKE
Categories: Cakes, Fruits
Yield: 2 Servings
1/3 c Butter
4 Granny Smith Apples
3/4 c Sugar
1 ts Lemon peel
1/2 ts Cinnamon
1/8 ts Mace
1/3 c Currants
2 1/2 c Flour
3 tb Sugar
1/2 ts Salt
1 pk Active dry yeast
3/4 c Water
1/3 c Butter
1 Egg
1 ts Lemon peel
3/4 c Chopped pecans
6 tb Flour
1/4 c Confectioners sugar
3 tb Butter
1/4 ts Cinnamon
Melt butter in large skillet. Pare,core and slice apples to 1/2"
pieces. Add apples to butter and cook, stirring, 8 minutes until
tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15
minutes, stirring until thickened. Cool. In large bowl, combine 1 cup
flour, sugar,salt and yeast. In small saucepan, combine water and
butter. Heat on low flame until 120 F Gradually add to dry
ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour.
With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let
rest20 minutes. Grease 2 baking sheets. Place half the dough on well
floured work surface, roll to 14"x12". Place on sheet. Spread 1/2
filling lenghtwise down center of the dough. Starting about 3/4" for
filling, cut 1" wide strips diagonally from filling to edges of
dough. Alternately fold opposite strips of dough at angles across
filling. Fold ends over filling. Brush large piece of waxed paper
with vegetable oil. Loosely cover sheet. Top with plastic wra p.
Refrigerate 2 hours. Uncover, let stand at room temperatue 10
minutes. Preheat oven to 375 F. Combine rest of ingredeints for
topping. Sprinkle over loaves. Bake 30-25 minutes until lightly
browned. Remove from sheet. Cool. Preparation time 1 hour. Total time
4 hours. Formatted for MM7 by Marge Nemeth-GNFK05B
Recipe By :
Source from luhu.jp