Saturday, October 26, 2013
Jalapeno Pineapple Preserves
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Artisan Cast Iron Dutch Oven Bread
This recipe is a typical one with two rising periods. Most of this time it's the yeast working and not you! 2 cups water 1...
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What would happen if the juice from the canned pineapple were left in? Is there any different steps that we need to do if using canned instead of fresh, and I wonder if you could tell me how many half pint or pint jars this recipe will make? Thank you so much for posting such a yummy sounding recipe!!ReplyDelete
Nell - If you did leave the juice in, you might need to add more pectin. If using fresh, you would have to adjust the sugar to your liking. This recipe made 4 pints. Thanks for your comment!Delete
Do they have to be refrigerated after sealed is it not safe to set on self if you want to make for friends and do a lot?ReplyDelete
Hi Sandy! Yes, this needs to be refrigerated after cooling. You could process these if you have the equipment! :o)Delete
How long should I process them? I can do that I have supplies.Delete
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)Delete