Subj : 10/23 Natl Canning Day 5
To   : All
From : Dave Drum
Date : Thu Oct 21 2021 14:57:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: May Apple Preserves
 Categories: Five, Fruits, Condiments
      Yield: 2 Quarts
 
      2 qt May apples
      1 c  Water
  3 1/2 oz (2 boxes) Sure-Jell
      5 c  Sugar
 
  Simmer two quarts of May apples (with stems and blossom
  ends removed) in one cup of water until the fruit is
  soft. Then pour the mass directly into a colander and
  press the pulp through into a container, leaving the
  skins and seeds behind. Add one box of Sure-Jell for
  every four cups of cooked fruit, and bring the mixture
  to a boil. Finally, add five cups of sugar, bring to a
  hard boil, and - after one minute - pour the finished
  preserves into sterile jars and seal with paraffin or
  canning lids.
  
  (If you choose to use low-methoxyl pectin for this
  recipe instead of Sure-Jell, you can substitute
  approximately 2 1/2 to 3 cups of honey for the sugar -
  or the spread simply can be jelled without additional
  sweetener. Remember, though, that preserves made in this
  way must be "put up" in sterile jars with conventional
  canning lids. A simple paraffin seal is not adequate to
  prevent bacterial growth in low-sugar foods.)
  
  RECIPE FROM: https://www.motherearthnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The week after Halloween is a lawless wasteland of dietary anarchy.
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