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RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. CANNING IN AN INSTANT POT MAX We can confirm phase 1 has been completed and the “Low Pressure” 230°F (110°C) setting sustains an average temperature between 110 and 111°C which can be for high-acid canning foods. With “Max Pressure” we can confirm a sustained temperature of 240-247°F (116.5-119°C) for low-acid canning foods. When canning, recipes mustbe
MY JAM DIDN'T SET! WHAT SHOULD I DO? So. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. Put a jar in the fridge and check the consistency in 24 hours. Cooler temperatures often help the jam find its way to a firmer consistency. If you’ve gotten to the end ofthis
CANNING 101: CAN YOU PRESERVE WITH ARTIFICIAL SWEETENERS Known as low methoxyl pectin, it’s requires both a pectin made from citrus peels and a calcium solution. Instead of needing sugar to trigger the set, the calcium activates the pectin. This means that you can make spreadable preserves with whatever sweetener you choose, including a wide range of artificial sweeteners. KOSHER DILL PICKLE SPEARS FROM BALL® FRESH PRESERVING Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer. Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. CANNING IN AN INSTANT POT MAX We can confirm phase 1 has been completed and the “Low Pressure” 230°F (110°C) setting sustains an average temperature between 110 and 111°C which can be for high-acid canning foods. With “Max Pressure” we can confirm a sustained temperature of 240-247°F (116.5-119°C) for low-acid canning foods. When canning, recipes mustbe
MY JAM DIDN'T SET! WHAT SHOULD I DO? So. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. Put a jar in the fridge and check the consistency in 24 hours. Cooler temperatures often help the jam find its way to a firmer consistency. If you’ve gotten to the end ofthis
CANNING 101: CAN YOU PRESERVE WITH ARTIFICIAL SWEETENERS Known as low methoxyl pectin, it’s requires both a pectin made from citrus peels and a calcium solution. Instead of needing sugar to trigger the set, the calcium activates the pectin. This means that you can make spreadable preserves with whatever sweetener you choose, including a wide range of artificial sweeteners. KOSHER DILL PICKLE SPEARS FROM BALL® FRESH PRESERVING Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer. Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot MIXED BERRY JAM FROM BALL® FRESH Once the berries are well-mashed, they get scraped into a large pan. You add the pectin powder (4 1/2 tablespoons), stir well to combine and bring the fruit to a boil, stirring constantly. Always take care when moving pots of hot jam! Once the fruit is MAKRUT LIME MARMALADE 3/4 pound limes. 4 cups filtered water. 4 cups granulated sugar. Instructions. Wash the makrut limes well. Cut them in half across their equator, pluck out the seeds, and cut them into thin half moons (gathering up as much of the juice as possible as you do this). Pour everything into a large bowl or jar. Cut away the peel from theconventional
RHUBARB CHUTNEY
7 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness) 4 cups apple cider vinegar. 2 tablespoons salt. 2 teaspoons cinnamon. 2 teaspoons ginger. 1 teaspoon ground cloves. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. Combine all ingredients in a heavy kettle (a HOW TO MAKE HOMEMADE MAPLE CREAM 1/4 teaspoon heavy cream, butter, or oil. Instructions. Pour your maple syrup into a heavy-bottomed pot with high walls. Add the cream, butter, or oil. Prepare a heatproof bowl and fill it about one-third full of ice and a little water. Be sure the bowl is large enough to fit the ice water and the pot together. CANNING 101: HOW TO CAN USING WECK JARS The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Yes! I only discovered rhubarb in the last few years and it’s definitely one of the best things in early spring. Your rhubarb syrup is one of my favorites, and last spring I found a recipe for rhubarb ginger jam with little pieces of candied ginger that, somehow, stays bright pink when I cook it in a wide, low pan instead of turning the kind of muted mauve-y color that most rhubarb jam does. CANNING 101: IS CONDENSATION INSIDE SEALED JARS SAFE It is not a sign that your jars are spoiling or that some water from the canning pot leaked into the finished product. Typically, the condensation will eventually reintegrate into the product. If it doesn’t, it’s still not a sign that it is spoiling. As long as the seal is still good and the product doesn’t look significantlyaltered, all
IS IT SAFE TO MAKE JAM IN A COPPER PAN? The key to using a copper pan is to put only the jam mixture in it — put the fruit in the pan only after it has been combined with sugar. Putting fruit in the pan on its own will cause the fruit to react with the copper and can be dangerous. I have made thousands of jars CANNING 101: WHITE VINEGAR IN THE CANNING POT PREVENTS I was reading through the comments on the FreshTECH Electric Canner a moment ago and saw several people mentioning their frustration with their current canners because they left spots and rough deposits on the jars. Happily, there is a way to prevent this without investing in a new canner. Pour about 1/2 cup white vinegar into your canning pot when you first set it up. CANNING 101: ON SUBSTITUTING SALT IN PICKLING A good substitute for pickling salt is kosher salt. It’s more widely available, isn’t particularly expensive and is also free of those additives that prevent clumping (thanks to a comment from salt expert Mark Bitterman, I’ve learned that kosher salt can also contain those anti-caking agents). A level tablespoon weights 5/8 an ounce, which is pretty darn close to the pickling salt.RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter MAKRUT LIME MARMALADE 3/4 pound limes. 4 cups filtered water. 4 cups granulated sugar. Instructions. Wash the makrut limes well. Cut them in half across their equator, pluck out the seeds, and cut them into thin half moons (gathering up as much of the juice as possible as you do this). Pour everything into a large bowl or jar. Cut away the peel from theconventional
SMALL BATCH BREAD AND BUTTER PICKLES Instructions. Prepare a boiling water bath and enough jars to hold between 3 and 4 pints. Combine vinegar, sugar, and salt in a non-reactive pot large enough to eventually hold all the vegetables. Set the pot on the stove over high heat and stir until the sugar is dissolved. Add the mustard seed, celery seed, red chili flakes, andcloves.
MIXED BERRY JAM FROM BALL® FRESH Once the berries are well-mashed, they get scraped into a large pan. You add the pectin powder (4 1/2 tablespoons), stir well to combine and bring the fruit to a boil, stirring constantly. Always take care when moving pots of hot jam! Once the fruit is CANNING 101: HOW TO CAN USING WECK JARS The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. BLUEBERRY RHUBARB JAM Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well. Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Here are nine ways that I’ve preserved and loved rhubarb in the past. My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor. Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I comeback to about
RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter MAKRUT LIME MARMALADE 3/4 pound limes. 4 cups filtered water. 4 cups granulated sugar. Instructions. Wash the makrut limes well. Cut them in half across their equator, pluck out the seeds, and cut them into thin half moons (gathering up as much of the juice as possible as you do this). Pour everything into a large bowl or jar. Cut away the peel from theconventional
SMALL BATCH BREAD AND BUTTER PICKLES Instructions. Prepare a boiling water bath and enough jars to hold between 3 and 4 pints. Combine vinegar, sugar, and salt in a non-reactive pot large enough to eventually hold all the vegetables. Set the pot on the stove over high heat and stir until the sugar is dissolved. Add the mustard seed, celery seed, red chili flakes, andcloves.
MIXED BERRY JAM FROM BALL® FRESH Once the berries are well-mashed, they get scraped into a large pan. You add the pectin powder (4 1/2 tablespoons), stir well to combine and bring the fruit to a boil, stirring constantly. Always take care when moving pots of hot jam! Once the fruit is CANNING 101: HOW TO CAN USING WECK JARS The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. BLUEBERRY RHUBARB JAM Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well. Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Here are nine ways that I’ve preserved and loved rhubarb in the past. My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor. Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I comeback to about
RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter HOW TO MAKE SMALL BATCH MARMALADE Prepare a boiling water bath and 4 half pint jars. In a saucepan, combine the reserved cooking water, the orange pulp, the zest ribbons, and sugar. Place the pot over high heat and bring to a boil. Cook at a controlled boil, stirring regularly for 20 to 25 minutes, until the volume in the pot has reduced by about half. MAKRUT LIME MARMALADE The citrus situation in my kitchen is out of control. There’s a big bowl of clementines on the table, three red grapefruits in the basket with the onions, and a open bag of cara cara oranges on the counter (not to mention the remaining Meyer lemons, which are lined up on a rimmed baking sheet and hanging out in the living room). HOW TO MAKE HOMEMADE MAPLE CREAM 1/4 teaspoon heavy cream, butter, or oil. Instructions. Pour your maple syrup into a heavy-bottomed pot with high walls. Add the cream, butter, or oil. Prepare a heatproof bowl and fill it about one-third full of ice and a little water. Be sure the bowl is large enough to fit the ice water and the pot together.RHUBARB CHUTNEY
7 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness) 4 cups apple cider vinegar. 2 tablespoons salt. 2 teaspoons cinnamon. 2 teaspoons ginger. 1 teaspoon ground cloves. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. Combine all ingredients in a heavy kettle (a PEPPER JELLY FROM BALL® FRESH PRESERVING In a large pot (I used a low, wide 8 quart pan made from stainless steel), combine the peppers and vinegar. Bring them to a hard boil and stir in the pectin, one tablespoon at a time. Then, add the sugar and honey. Once all the ingredients are in, you let it boil hard for three minutes, and then the cooking process is done. CANNING 101: IS CONDENSATION INSIDE SEALED JARS SAFE It is not a sign that your jars are spoiling or that some water from the canning pot leaked into the finished product. Typically, the condensation will eventually reintegrate into the product. If it doesn’t, it’s still not a sign that it is spoiling. As long as the seal is still good and the product doesn’t look significantlyaltered, all
MUSTARD PICKLES FROM MATTY MATHESON: A COOKBOOK In a Large pot, place the onions, cauliflower, and cucumbers. Add the vinegar, sugar, dry mustard, turmeric, and salt. Simmer gently until tender, about 15 minutes. Turn off the heat. In a small bowl, combine the cornstarch with about 2 tablespoons of water to make a slurry, then whisk the slurry into the vinegar mixture. IS IT SAFE TO MAKE JAM IN A COPPER PAN? The key to using a copper pan is to put only the jam mixture in it — put the fruit in the pan only after it has been combined with sugar. Putting fruit in the pan on its own will cause the fruit to react with the copper and can be dangerous. I have made thousands of jars FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
HOW TO MAKE RAMP BUTTER Ingredients. 4 ounces ramp (leaves only or leaves and bulbs will work) 8 ounces grassfed butter, softened (sweet cream or cultured butter will both work, as will salted and unsalted) Salt to taste. Instructions. Wash the ramps well and trim off any roots or bruised leaves. Blanch ramps in boiling water for 30 seconds, then drain andshock with
PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter HOW TO MAKE HOMEMADE MAPLE CREAM 1/4 teaspoon heavy cream, butter, or oil. Instructions. Pour your maple syrup into a heavy-bottomed pot with high walls. Add the cream, butter, or oil. Prepare a heatproof bowl and fill it about one-third full of ice and a little water. Be sure the bowl is large enough to fit the ice water and the pot together. MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Here are nine ways that I’ve preserved and loved rhubarb in the past. My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor. Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I comeback to about
CAN YOU REUSE PICKLE BRINE? At least once a week, someone asks me if they can reuse the brine that’s leftover in the jar when all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as You’re only using it to make refrigerator pickles. Once a brine hasbeen used to
FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
HOW TO MAKE RAMP BUTTER Ingredients. 4 ounces ramp (leaves only or leaves and bulbs will work) 8 ounces grassfed butter, softened (sweet cream or cultured butter will both work, as will salted and unsalted) Salt to taste. Instructions. Wash the ramps well and trim off any roots or bruised leaves. Blanch ramps in boiling water for 30 seconds, then drain andshock with
PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter HOW TO MAKE HOMEMADE MAPLE CREAM 1/4 teaspoon heavy cream, butter, or oil. Instructions. Pour your maple syrup into a heavy-bottomed pot with high walls. Add the cream, butter, or oil. Prepare a heatproof bowl and fill it about one-third full of ice and a little water. Be sure the bowl is large enough to fit the ice water and the pot together. MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Here are nine ways that I’ve preserved and loved rhubarb in the past. My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor. Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I comeback to about
CAN YOU REUSE PICKLE BRINE? At least once a week, someone asks me if they can reuse the brine that’s leftover in the jar when all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as You’re only using it to make refrigerator pickles. Once a brine hasbeen used to
MAKRUT LIME MARMALADE 3/4 pound limes. 4 cups filtered water. 4 cups granulated sugar. Instructions. Wash the makrut limes well. Cut them in half across their equator, pluck out the seeds, and cut them into thin half moons (gathering up as much of the juice as possible as you do this). Pour everything into a large bowl or jar. Cut away the peel from theconventional
MY JAM DIDN'T SET! WHAT SHOULD I DO? So. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. Put a jar in the fridge and check the consistency in 24 hours. Cooler temperatures often help the jam find its way to a firmer consistency. If you’ve gotten to the end ofthis
CANNING IN AN INSTANT POT MAX The first is that no testing has been done by the National Center for Home Food Preservation or any other US-based cooperative extension to determine if products processed in the Instant Pot Max reach a sufficient internal temperature to kill off any botulism spores that might be present.. Additionally, when pressure canning times are developed, the time required to come up to SMALL BATCH BREAD AND BUTTER PICKLES Instructions. Prepare a boiling water bath and enough jars to hold between 3 and 4 pints. Combine vinegar, sugar, and salt in a non-reactive pot large enough to eventually hold all the vegetables. Set the pot on the stove over high heat and stir until the sugar is dissolved. Add the mustard seed, celery seed, red chili flakes, andcloves.
PRESERVING RAMPS AND DEHYDRATOR THOUGHTS The pickle is a basic one. I didn’t do anything more than trim the roots off, and tuck what remained in a pint jar with small pinches of red chili flakes, black peppercorns, and mustard seeds. I combined 1/2 cup of apple cider vinegar, 1/2 cup of water, and 1 1/2 teaspoons sea salt in a measuring cup and microwaved it until the salt was BLUEBERRY RHUBARB JAM Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well. Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to CANNING 101: HOW TO CAN USING WECK JARS The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. MY JARS DIDN'T SEAL! WHAT HAPPENED? We’ve all been there. You’re at the end of a canning project, the jars out of the canning pot and are cooling on the counter. As you clean up, you notice that there’s one jar that didn’t seal. Or worse yet, none of the jars have sealed. If this has happened to you,two questions
IS IT SAFE TO MAKE JAM IN A COPPER PAN? The key to using a copper pan is to put only the jam mixture in it — put the fruit in the pan only after it has been combined with sugar. Putting fruit in the pan on its own will cause the fruit to react with the copper and can be dangerous. I have made thousands of jars CANNING 101: THE SHELF LIFE OF JAM For a lot of you, last year was your first summer of canning. If your initial foray was anything like mine (years ago now), you probably made a whole lot of jam. So much jam, in fact, that you are still swimming in it a year later. And now a new canning season is nearly FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH This post is sponsored by Ball® Fresh Preserving. For the last nine canning seasons (I can’t quite believe it’s been that long), I’ve been partnering with the folks at Ball Canning to share recipes, new products, and canning tips. So far this year, I’ve tackled a pantry makeover (those clean-up shelves still bring me so HOW TO MAKE RAMP BUTTER This week, regular Food in Jars contributor Alex Jones swings by with a recipe for preserving spring ramps in creamy butter. Enjoy! -Marisa Spring is the time of year when everything seems to speed up: plants are growing, people emerge from hibernation, things are happening. And while I do my best to cook with each PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter HOW TO MAKE HOMEMADE MAPLE CREAM Regular Food in Jars contributor Alex Jones is here today to share her family recipe for homemade maple cream. She transforms some real maple syrup into a gorgeous, spreadable cream that is perfect for your morning toast or a holiday cheese board. If MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM I decided that was what I was most craving was a low sugar jam combining the strawberries and rhubarb. I wanted to be able to taste that essential rhubarb tang and knew that using any more sugar would bury it under a blanket of sweet. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Yes! I only discovered rhubarb in the last few years and it’s definitely one of the best things in early spring. Your rhubarb syrup is one of my favorites, and last spring I found a recipe for rhubarb ginger jam with little pieces of candied ginger that, somehow, stays bright pink when I cook it in a wide, low pan instead of turning the kind of muted mauve-y color that most rhubarb jam does. CAN YOU REUSE PICKLE BRINE? At least once a week, someone asks me if they can reuse the brine that’s leftover in the jar when all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as You’re only using it to make refrigerator pickles. Once a brine hasbeen used to
FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH This post is sponsored by Ball® Fresh Preserving. For the last nine canning seasons (I can’t quite believe it’s been that long), I’ve been partnering with the folks at Ball Canning to share recipes, new products, and canning tips. So far this year, I’ve tackled a pantry makeover (those clean-up shelves still bring me so HOW TO MAKE RAMP BUTTER This week, regular Food in Jars contributor Alex Jones swings by with a recipe for preserving spring ramps in creamy butter. Enjoy! -Marisa Spring is the time of year when everything seems to speed up: plants are growing, people emerge from hibernation, things are happening. And while I do my best to cook with each PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter HOW TO MAKE HOMEMADE MAPLE CREAM Regular Food in Jars contributor Alex Jones is here today to share her family recipe for homemade maple cream. She transforms some real maple syrup into a gorgeous, spreadable cream that is perfect for your morning toast or a holiday cheese board. If MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM I decided that was what I was most craving was a low sugar jam combining the strawberries and rhubarb. I wanted to be able to taste that essential rhubarb tang and knew that using any more sugar would bury it under a blanket of sweet. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Yes! I only discovered rhubarb in the last few years and it’s definitely one of the best things in early spring. Your rhubarb syrup is one of my favorites, and last spring I found a recipe for rhubarb ginger jam with little pieces of candied ginger that, somehow, stays bright pink when I cook it in a wide, low pan instead of turning the kind of muted mauve-y color that most rhubarb jam does. CAN YOU REUSE PICKLE BRINE? At least once a week, someone asks me if they can reuse the brine that’s leftover in the jar when all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as You’re only using it to make refrigerator pickles. Once a brine hasbeen used to
MAKRUT LIME MARMALADE The citrus situation in my kitchen is out of control. There’s a big bowl of clementines on the table, three red grapefruits in the basket with the onions, and a open bag of cara cara oranges on the counter (not to mention the remaining Meyer lemons, which are lined up on arimmed baking sheet
CANNING IN AN INSTANT POT MAX The first is that no testing has been done by the National Center for Home Food Preservation or any other US-based cooperative extension to determine if products processed in the Instant Pot Max reach a sufficient internal temperature to kill off any botulism spores that might be present.. Additionally, when pressure canning times are developed, the time required to come up to SMALL BATCH BREAD AND BUTTER PICKLES Last night, I spent an hour in my kitchen making bread and butter pickles and talking to my phone (otherwise known as doing a live broadcast via Facebook).I answered questions, used a mandoline slicer without injuring myself, and at the end had three and a half pints of tasty pickles for my efforts. MY JAM DIDN'T SET! WHAT SHOULD I DO? This post is for new jam makers. If you are an experienced and seasoned canner, I invite you to leave your wisdom in the comments section! You’re a new canner and your jam didn’t set. It is runny and sloshy and you don’t know what to do. Before you start to worry,let me ask
PRESERVING RAMPS AND DEHYDRATOR THOUGHTS Ramps are members of the onion family that grow wild throughout the eastern US and Canada. They are one of the first fresh, edible things that appear each spring, and in recent years, have developed something of an obsessive following among the foodie set. (They’re so popular that we’re now facing issues around overharvesting.) Traditionally, IS IT SAFE TO MAKE JAM IN A COPPER PAN? When Copper’s Safe — And When It’s Not. Getting right to the point, an unlined copper pan is safe when you use it to cook a mixture of fruit and sugar.It’s not safe for fruit without added sugar. The road to this conclusion was a long one, and I’ll give you only an abbreviated version of the journey. PRESSURE CANNED HAM STOCK This year, for my 30th birthday, my fiancé gave me a pressure canner. Some might look at this gift as decidedly unromantic, but it was actually exactly what I wanted. In fact, I started telling him it was what I wanted sometime back in February, more than three months ahead of time, just in case CANNING 101: HOW TO CAN USING WECK JARS The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. BLUEBERRY RHUBARB JAM It’s jam month in the Mastery Challenge universe and so on Monday night, I hopped onto Facebook for some live jam making. I made a small batch of Blueberry Rhubarb Jam in for the folks who tuned in (you can watch it whenever you have time right here), chatted about my summer preserving plans (I’m going for mellow this year), and gave everyone a good look at my rapidly growing belly (yes CANNING 101: THE SHELF LIFE OF JAM For a lot of you, last year was your first summer of canning. If your initial foray was anything like mine (years ago now), you probably made a whole lot of jam. So much jam, in fact, that you are still swimming in it a year later. And now a new canning season is nearly Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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MAY PARTNERS: FILLMORE CONTAINER, ECOJARZ, STICKER YOU, MCDONALD PAPER, AND MASON JAR LIFESTYLE by Marisa | May 4, 2020 2019 CANNING ADJACENT COOKBOOKS by Marisa | March 31, 2020 MARCH PARTNERS: FILLMORE CONTAINER, ECOJARZ, MCDONALD PAPER, ANDMASON JAR LIFESTYLE
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