Peaches (hot Pack) Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Select ripe firm peaches, remove peel and pits. If peel fruit is to
stand several minutes before ppacking, drop it into slightly salted
water to prevent discoloration. Drain. Boil for 3 minutes in medium
syrup (1 c. sugar to 2 c water). Put on capp, screwing the band
tight. Process in boiling water bath 20 minutes, or in pressure
canner 10 minutes at 5 pounds.
Source: Kerr CAnning Book
Title: Pears (Hot Pack)
Categories: Canning, Fruits
Yield: 1 Recipe
Remove peel, core and cut into halves or quarters. If peeled fruit
is to stand several minutes before precooking, drop into slightly
salted water to prevent discoloration. Drain and boil 3 to 5 minutes
in thin to medium syrup (thin...1 c sugar to 3 c water, medium...1 c
sugar to 2 c water). Pack into clean jars. If desired, add 1 ts.
lemon juice to each quart jar.
Fill with syrup to within 1/2 inch of top of jar. Put on cap,
screwing the band tight. Process in boiling water bath 25 minutes,
or in pressure canner 10 minutes at 5 pounds.
If pears are ripe enough to be quite soft, they may be packed without
the 3 to 5 minutes boiling and then processed but increase the
processing time 10 minutes for water bath, or 5 minutes for pressure
canner.
Source: Kerr Canning Book
Source from luhu.jp
stand several minutes before ppacking, drop it into slightly salted
water to prevent discoloration. Drain. Boil for 3 minutes in medium
syrup (1 c. sugar to 2 c water). Put on capp, screwing the band
tight. Process in boiling water bath 20 minutes, or in pressure
canner 10 minutes at 5 pounds.
Source: Kerr CAnning Book
Title: Pears (Hot Pack)
Categories: Canning, Fruits
Yield: 1 Recipe
Remove peel, core and cut into halves or quarters. If peeled fruit
is to stand several minutes before precooking, drop into slightly
salted water to prevent discoloration. Drain and boil 3 to 5 minutes
in thin to medium syrup (thin...1 c sugar to 3 c water, medium...1 c
sugar to 2 c water). Pack into clean jars. If desired, add 1 ts.
lemon juice to each quart jar.
Fill with syrup to within 1/2 inch of top of jar. Put on cap,
screwing the band tight. Process in boiling water bath 25 minutes,
or in pressure canner 10 minutes at 5 pounds.
If pears are ripe enough to be quite soft, they may be packed without
the 3 to 5 minutes boiling and then processed but increase the
processing time 10 minutes for water bath, or 5 minutes for pressure
canner.
Source: Kerr Canning Book
Source from luhu.jp