ADVERTISEMENT
- Real Recipes from Real People -

ISO: canning whole or sliced apples

Misc.
need canning recipe quick got a lot of apples that will go bad thu
MsgID: 1411997
Shared by: marie at summerland b.c
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  marie at summerland b.c
2
  Tina, Charleston IL
3
  Tina, Charleston IL
4
  Tina, Charleston IL
5
  Tina, Charleston IL
ADVERTISEMENT
Random Recipes
  • Red Hot Blue Potato Salad
  • I happen to be the ORIGINAL poster of this recipe, and need to point out a few things wrong... 1) there are NO diced onions in this recipe (just thinly sliced green onions) 2) there is NO celery in this recipe (only ce...
  • 50's Chip Dip Idea
  • Brenda, I can't help with the seasonings for your Mom's dip, but since you mentioned that it had a slight sweet taste, I am wondering if the base might have been a combination of sour cream and mayonnaise. When my Mom ...
  • Zucchini Soup (using potatoes and sundried tomatoes)
  • ZUCCHINI SOUP "You could call this "any squash soup" as you can substitute any other seasonal squash for the zucchini in this simple recipe. For a lovely light meal, serve the soup with spring greens." 4 sun-dried to...
  • Horseradish Hollandaise Sauce
  • HORSERADISH HOLLANDAISE SAUCE A cocktail sauce alternative 3 medium egg yolks 8 oz. cold butter, cut into cubes, divided use 2 tbsp. prepared creamy horseradish 1 oz. lemon juice salt to taste white pepper to ta...
  • Crispy Potatoes
  • CRISPY POTATOES 2 pounds russet potatoes 1 bunch scallions, chopped 2 teaspoons Italian seasoning 1/2 cup vegetable stock Pepper to taste Boil potatoes in their skins until tender. Peel cooked potatoes and dice in c...
ADVERTISEMENT
  • Swiss Chard with Pine Nuts and Currants
  • SWISS CHARD WITH PINE NUTS AND CURRANTS "I recently tried this dish at Chris MacDonald's Cava Restaurant in Toronto and enjoyed it so much I made up a version for my Spanish cooking class." 1 lb. Swiss chard 2 Tbsp e...
  • Classic Brooklyn-Italian Meat Sauce
  • CLASSIC BROOKLYN-ITALIAN MEAT SAUCE "There's nothing all-purpose about this sauce: you serve it on pasta when you want a few ladlefuls of liquid meat! It is exactly what I grew up with in Brooklyn, when the choice at ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: canning whole or sliced apples
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!