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1. Basic Herb Jelly

2. Just Like Store-Bought Catsup

3. 15 Creamed Vegetable Soups

Book Description

Discover the fast, easy way to save and preserve fresh and healthy fruits, vegetables, and herbs with this indispensable guide. The Busy Person's Guide to Preserving Food is packed with time-saving tips and advice for freezing, canning, cold storage, and drying. Here is the most up-to-date information on preserving food in the shortest amount of time right at your fingertips.

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The Busy Person's Guide to Preserving Food : Easy Step-by-Step Instructions for Freezing, Drying, and Canning

Authors: Janet Chadwick

Date: January 1995

ISBN: 0882669001

Publisher: Storey Publishing, LLC

Paperback

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Makes: 12 pints

• 8 quarts tomato puree(approximately 24 pounds tomatoes)

• 12 ounces thick tomato paste

• 3 green peppers

• 5 large onions

• 2 cups cider vinegar

• 1 cup light corn syrup

• 1 cup sugar

• 1 teaspoon pepper

• 2 tablespoons salt

• 2 teaspoons allspice

1. Puree the tomatoes with a hand-cranked strainer. Liquefy the tomato paste, peppers, and onions in a blender with some of the vinegar. Mix the purees with remaining ingredients in a large roaster. Stir well. Bring to a boil on top of the stove.

2. Cook, uncovered, in a 200 degree F oven for 10 hours. Do not stir.

3. One hour before cooking time is up, fill canner with hot tap water and preheat water and jars in canner. Prepare lids.

4. When cooking time is up, ladle the hot catsup into the hot pint jars. Leave 1/2-inch headspace.

5. Put the filled jars in the preheated canner. Turn heat on high. Process pints for 15 minutes once water has returned to a boil.

6. Cool jars. Check seals. Remove screw bands. Label. Store

More From This Book:

1. Basic Herb Jelly

2. Just Like Store-Bought Catsup

3. 15 Creamed Vegetable Soups

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