Put 'em up! fruit : a preserving guide & cookbook : creative by Sherri Brooks Vinton

Put 'em up! fruit : a preserving guide & cookbook : creative by Sherri Brooks Vinton

By Sherri Brooks Vinton

Vinton turns her keeping and cooking abilities to fruit, with recipes for canning, refrigerating, freezing, drying, and infusing. She comprises inventive recipes for utilizing the preserved fruits.

summary: Vinton turns her keeping and cooking abilities to fruit, with recipes for canning, refrigerating, freezing, drying, and infusing. She comprises inventive recipes for utilizing the preserved culmination

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Additional resources for Put 'em up! fruit : a preserving guide & cookbook : creative ways to put 'em up, tasty ways to use 'em up

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Drain the fruit and pat it dry. Arrange the apples in a single layer on two 11- by 17-inch baking sheets lined with parchment paper. Set the baking sheets in the oven, and prop open the oven door with a wooden spoon handle to allow moisture to escape. Dry the apples in the oven for 3 to 4 hours, until leathery. The pieces are fully dry when you can squeeze a handful and they don’t stick together. 2. Cool the apple cubes, and then condition them by transferring them to a covered container and letting them sit for 1 day.

Recipes Kitchen How-To 54 Prepping Apples You don’t need any special tools to prepare apples for your recipes. A sharp knife will do for peeling and slicing out the cores. If you find yourself staring down a quantity of apples on a regular basis, however, you might want to invest in a couple of tools that can tackle the task more efficiently. peeling & coring with an apple peeler An apple corer is a small, cylindrical hand tool with a serrated end that easily punches through the fruit from stem to blossom end to remove its seedy center.

Mild-flavored honey can be used to replace as much as half of the granulated sugar called for in a canning syrup recipe. Honey may add flavor and color to the fruit, depending on the type of honey you use. Maple syrup can be used to replace up to one-quarter of the sugar in a recipe, but it will affect the natural flavor and color of the fruit. Syrup Preparations Desired syrup consistency Very light 2 tablespoons Light 1/ 4 cup Medium 1/ 2 cup Heavy 3/ 4 cup Very heavy Grapefruit Sections in Lavender Syrup, page 000 For every 1 cup water, add this amount of sugar 1 cup Gastriques may not be a tool in your repertoire, but they are one worth acquiring.

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