Apple Salsas, Spreads,
Jams and Sauce Recipes
Whipped Honey Butter Recipe
Lightly Whipped Cream (Crème Chantilly)
Red, White and Blue Cream Cheese Appetizer Spread
Apple Cider-Rhubarb Sauce Recipe
Apple Spiced Cranberry Sauce
Red Apple Jelly Recipe
Apple Salsa with Cinnamon Chips
Apple - Cinnamon Jelly Recipe
Microwave Apple Jelly Recipe
Spicy Apple Salsa
Apple Butter Jelly Recipe
Apple Pear Salsa Recipe
Rose Apple Jelly Recipe
Green Apple and Papaya Salsa
Cinnamon Apple Jelly Recipe
Christmas Spiced Apple Jelly Recipe
Apple Salsa with Cinnamon Tortilla Chips
Grandmothers Crab-Apple Jelly Recipe
Apple Nectarine Salsa
Jellied Apples Recipe
Caramel Bourbon Vanilla Sauce
Apple - Avocado Salsa Recipe
Apple Spiced Cranberry Sauce
Apple Salsa Recipe 2
Apricot - Cherry Salsa Recipe
Apple Butter Recipe
Easy Apple Jelly Recipe
Apple Jelly Recipe
Crab Apple - Peach Jelly Recipe
Bread Recipes
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Jelly and Jam Helpful Hints
Sterilization of Empty Jars
Process Canning Jars
No one who cooks ever cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past.
Process Canning Jars
| For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together. |
Process Canning Jars
:
Bring boiling-water canner, half full with water, to simmer.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. for jelly;
10 min. for jam.
Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger.
**If lid springs back, lid is not sealed and refrigeration is necessary.**
Discard any leftover pectin in opened pouch
