|Five of the group are selected to act out a charade. These five act out a word in pantomime. While they are doing this a second group of five is selected and prepares to act out another word, immediately following the presentation by the first ... Read more of Charades at Games Kids Play.ca|| Informational|
BRANDIED PEARS(Vegetables Preserved In Brine) - (The International Jewish Cook Book)
Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.
Only young, tender, fresh vegetables should be canned.
Time your work by the clock, not by guess.
Weigh and measure all material accurately.
Take no risks. Food is too valuable.
Most fruits and vegetables require blanching; that is, all vegetables
and fruits, berries excepted, should be first plunged into boiling water
or steam after being picked over, and then, in turn plunged at once into
very cold water.
After blanching and packing in sterilized jars, add to all vegetables
salt in the proportion of a level teaspoon to the contents of a quart
jar. Carrots, parsnips and sweet potatoes require a teaspoon to the
Then fill jars to within quarter inch of top with boiling water, and put
in hot water bath--see "Canning Fruit in a Water Bath".
Cover boiler or kettle closely and sterilize or boil for the length of
time given below:
Do not close jars tight during sterilizing, or there will be no room for
the generated steam and it will burst the jars.
Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips
require six minutes blanching, ninety minutes sterilizing. Asparagus
requires one hundred and twenty minutes.
Corn requires five minutes blanching on the cob; three minutes
sterilizing after being cut from the cob, or on the cob.
Lima or String Beans or Peas require five minutes blanching; two hours
Pumpkin and Squash require five minutes blanching; one and one-half
Tomatoes require two minutes blanching; twenty-two minutes sterilizing.
Tomatoes and Corn require separate blanching, time given above, then
ninety minutes sterilizing together. The acid of the tomatoes aids in
preserving the corn.
Corn and Beans (Succotash) require ten minutes blanching, ninety minutes
Viewed 1226 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Strawberries À La "bridge"
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
|Home Made Cookies.ca|