By Kimberley Willis
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Extra resources for Knack canning, pickling & preserving : tools, techniques & recipes to enjoy fresh food all year-round
Prepare a pot of cold water. Dip peaches in the hot water 1 minute, then dip in the cold water; slip off the skins and discard. • Slice peaches in half; remove pits. Place in mixture of lemon juice or ascorbic acid and water until you are ready to cook, then drain. • Bring sugar and water to a boil. Add drained peaches. Bring to boil. Turn off heat. • Ladle peaches and syrup into hot jars, cut side down, to 1⁄2 inch from rim. Remove bubbles, wipe rims, put on lids, and process. indd 36 4/7/10 4:29 PM • • • • RECIPE VARIATION • • • • Processing Water-Bath Canner Processing Times for Quarts Altitude 0-1,000 in Feet Processing 25 Time minutes 1,001- 3,000 30 minutes 3,001- 6,001+ 6,000 35 40 minutes minutes For a lighter syrup, reduce the sugar to 3 cups.
Try to exclude as much air as possible from packages. Push air out of bags and smooth paper down on meat surfaces. indd 32 4/7/10 4:29 PM GREEN light make it safe to eat. Freeze food as rapidly as possible for the best quality. Try to place packages to be frozen against the freezer walls or shelves in the coldest part of the freezer. You may want to turn the temperature to below 0°F for a day. No matter how you package them, some foods don’t freeze well. Leafy greens and vegetables with a high water content usually don’t freeze well when fresh.
Indd 51 • After the apples are blended smooth, put the sauce in a pot, add the sugar, and thoroughly mix. • As soon as the sauce bubbles on the surface, turn off the heat. Immediately ladle the hot sauce into jars. • Then bring the sauce to a boil, stirring constantly so it won’t scorch. • Make sure to leave a 1⁄2-inch headspace and wipe the rim so the lid will seal. Fruit Fillings & Sauces • Once apples are cooked, drain off any extra fluid and place the hot apples in the food processor or blender.