Canning Loquats Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1: Batch loquats,
LIGHT SYRUP
2 cup: Sugar per quart liquid*,
Directions:
*Will yield 5 cups.
Make light syrup.
Wash and drain firm, ripe fruit. Remove stem and blossom ends; cut
in half and remove seeds. Cook 3 to 5 minutes in syrup.
Pack hot into hot jars, leaving 1/2" head space. Cover with boiling
syrup, leaving 1/2" head space. Remove air bubbles. Adjust caps.
Process pints 15 minutes, quarts 20 minutes in boiling water bath.
From _Ball Blue Book: The Guide to Home Canning and Freezing_,
Edition 32. Muncie, IN: Ball Corporation/Consumer Products
Division/Consumer Affairs/345 S. High St./Muncie, IN 47305-2326,
1989. Pg. 17. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-25-95
Source from luhu.jp
Make light syrup.
Wash and drain firm, ripe fruit. Remove stem and blossom ends; cut
in half and remove seeds. Cook 3 to 5 minutes in syrup.
Pack hot into hot jars, leaving 1/2" head space. Cover with boiling
syrup, leaving 1/2" head space. Remove air bubbles. Adjust caps.
Process pints 15 minutes, quarts 20 minutes in boiling water bath.
From _Ball Blue Book: The Guide to Home Canning and Freezing_,
Edition 32. Muncie, IN: Ball Corporation/Consumer Products
Division/Consumer Affairs/345 S. High St./Muncie, IN 47305-2326,
1989. Pg. 17. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-25-95
Source from luhu.jp