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Epicure’s Spiced Ginger-Peach Chutney      10 c peeled, chopped peaches     2 c cider vinegar     2 T lemon grass tea     2 c b sugar     2 onions, chopped     2 c raisins     2-3 T choppedCrystallized Ginger     2 T Epicure’s Spices for Chutney Combine all ingred in pot stir constantly until boils. Reduce heat for 30–45 min, until peaches tender& mixture is thick. Ladle into sterilized jars to 1/2” of rim. Remove air bubbles.  Cover with 1" water in water bath boil for 15 min.

Epicure’s Spiced Ginger-Peach Chutney 10 c peeled, chopped peaches 2 c cider vinegar 2 T lemon grass tea 2 c b sugar 2 onions, chopped 2 c raisins 2-3 T choppedCrystallized Ginger 2 T Epicure’s Spices for Chutney Combine all ingred in pot stir constantly until boils. Reduce heat for 30–45 min, until peaches tender& mixture is thick. Ladle into sterilized jars to 1/2” of rim. Remove air bubbles. Cover with 1" water in water bath boil for 15 min.

Easy Peach Jam 2 1/2 lbs ripe peaches,about 9 chopped 2 lbs sugar 2 T lemon juice Place small dish in freezer. Add peaches sugar juice to a deep stock pot. Bring mixture to rolling boil over high heat. Use a wide spoon foam from top. Reduce heat to vigorous simmer.  Continue to cook until reduced by half back of a wooden spoon. Drizzle small amount on plate in freezer sideways to see if it holds. Spoon hot jam into clean, sterilized jars. Cool completely.

Easy Peach Jam 2 1/2 lbs ripe peaches,about 9 chopped 2 lbs sugar 2 T lemon juice Place small dish in freezer. Add peaches sugar juice to a deep stock pot. Bring mixture to rolling boil over high heat. Use a wide spoon foam from top. Reduce heat to vigorous simmer. Continue to cook until reduced by half back of a wooden spoon. Drizzle small amount on plate in freezer sideways to see if it holds. Spoon hot jam into clean, sterilized jars. Cool completely.

canned apple pie filling  6 lbs tart apples 4 1/2 c of w sugar 10 c of water 1 c corn starch 2 t cinnamon 1/4 t nutmeg 1 t salt  3 T lemon juice          core, peel&cut apples. Combine in large pot sugar, cornstarch, cinnamon, nutmeg, water&lemon juice. Bring to boil then lower heat to med continue to cook till liquid becomes clear, thick&bubbly.  Remove from heat.  Add all your apples into mixture&stir.  Fill 6-7 sterilized quart jars with filling to mouth of jar.  Hot water bath for 25…

canned apple pie filling 6 lbs tart apples 4 1/2 c of w sugar 10 c of water 1 c corn starch 2 t cinnamon 1/4 t nutmeg 1 t salt 3 T lemon juice core, peel&cut apples. Combine in large pot sugar, cornstarch, cinnamon, nutmeg, water&lemon juice. Bring to boil then lower heat to med continue to cook till liquid becomes clear, thick&bubbly. Remove from heat. Add all your apples into mixture&stir. Fill 6-7 sterilized quart jars with filling to mouth of jar. Hot water bath for 25…

Homemade Pesto: 2 cups fresh basil leaves, 1/4 cup  pine nuts, 2 cloves of garlic ,1/2 cup olive oil, 1/2 cup parmesan cheese, juice from half a lemon, salt, & pepper

Homemade Pesto: 2 cups fresh basil leaves, 1/4 cup pine nuts, 2 cloves of garlic ,1/2 cup olive oil, 1/2 cup parmesan cheese, juice from half a lemon, salt, & pepper

Epicure’s Summer Fruit Pickles

Epicure’s Summer Fruit Pickles

By making your own homemade ketchup in the slow cooker you can control how much salt to add and skip the processed sugar altogether by using honey as the sweetener.

By making your own homemade ketchup in the slow cooker you can control how much salt to add and skip the processed sugar altogether by using honey as the sweetener.

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