Pears -- Creme De Menthe (or Mint Pears) Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Prepare as in PEARS (HOT PACK), from Kerr Canning Book. To the syrup
add 1/2 ts. mint extract and enough green food coloring to give
desired shade. Dreain pears and boil 3 to 5 minutes in this syrup.
Pack into clean jars.
Fill with syrup to within 1/2 inch of top of jar. Put on cap,
screwing band tight. Process in boiling water bath 25 minutes, or in
pressure canner 10 minutes at 5 pounds.
Source: Kerr Canning Book
Title: Pineapple (Sliced) (Hot Pack)
Categories: Canning, Fruits
Yield: 1 Recipe
Wash pineapple, slice, peel, remove eyes and core from each slice.
Leave slices whole or cut into pieces. Boil in medium syrup (1 c.
sugar to 2 c. water) 5 to 10 minutes. Then papck into clean jars and
fill to within 1/2 inch of top of jar with syrup. Put on cap,
screwing the band tight. Process 30 minutes in boiling water bath, in
pressure canner, 15 minutes at 5 pounds.
Source: Kerr Canning Book
Source from luhu.jp
add 1/2 ts. mint extract and enough green food coloring to give
desired shade. Dreain pears and boil 3 to 5 minutes in this syrup.
Pack into clean jars.
Fill with syrup to within 1/2 inch of top of jar. Put on cap,
screwing band tight. Process in boiling water bath 25 minutes, or in
pressure canner 10 minutes at 5 pounds.
Source: Kerr Canning Book
Title: Pineapple (Sliced) (Hot Pack)
Categories: Canning, Fruits
Yield: 1 Recipe
Wash pineapple, slice, peel, remove eyes and core from each slice.
Leave slices whole or cut into pieces. Boil in medium syrup (1 c.
sugar to 2 c. water) 5 to 10 minutes. Then papck into clean jars and
fill to within 1/2 inch of top of jar with syrup. Put on cap,
screwing the band tight. Process 30 minutes in boiling water bath, in
pressure canner, 15 minutes at 5 pounds.
Source: Kerr Canning Book
Source from luhu.jp