Syrup Charts below
Acidity Level in Fruits- Bottom of the page
Apples-sliced NCHFP
Apple Butter Ball®
Cinnamon Pears in Apple Juice
Honey Orange Slices
Plums in Syrup - Ball® Recipes (see below)
Spirited Blueberries (see below)
Sweet Tea Poached Peaches (see below)
Figs NCHFP
Fruit Purees NCHFP
Honey Pears
KumQuat Slices in Syrup
Lemon Curd
Mangoes-Green
Mango Sauce
Mixed Fruit Cocktail
Nectarines Halved or Sliced NCHFP
Papaya NCHFP
Peach Fruit Topping NCHFP
KumQuat Slices in Syrup
Lemon Curd
Mangoes-Green
Mango Sauce
Mixed Fruit Cocktail
Nectarines Halved or Sliced NCHFP
Papaya NCHFP
Peach Fruit Topping NCHFP
Spiced Crab Apples ~ See Below
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Ball Recipes
Honey Orange Slices
Plums in Syrup - Ball® Recipes (see below)
Spirited Blueberries (see below)
Sweet Tea Poached Peaches (see below)
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Spiced Crab Apples
Ingredients
4-1/2 lb crab apples
4-1/2 cups apple vinegar (5%)
3-3/4 cups water
7-1/2 cups sugar
4 tsp whole cloves
4 sticks cinnamon
6 1/2-inch cubes fresh ginger root
4-1/2 lb crab apples
4-1/2 cups apple vinegar (5%)
3-3/4 cups water
7-1/2 cups sugar
4 tsp whole cloves
4 sticks cinnamon
6 1/2-inch cubes fresh ginger root
Yield: about 9 pints
Preparation: Remove blossom petals and wash apples, leaving stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water and sugar and bring to a boil. Add spices tied in a spice bag or cheesecloth. Using a blancher basket or sieve, immerse one-third of the apples at a time in the boiling vinegar/syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon crock and add hot syrup. Cover and let stand overnight. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch headspace. Adjust lids and process jars as described in Table 1.
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Applesauce
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Pear Sauce
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Apple Wedges in Cinnamon Red Hot Syrup
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Applesauce
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Brandied Cherries
General Information
Apples
Apricots
Bananas
Blackberries or Dewberries
Blueberries or Huckleberries
Cherries: Sour
Cherries: Sweet
Citrus Fruits
Cranberries
Figs
Gooseberries
Grapes
Grapes: Muscadine
Guavas
Lemon Curd, Freezer
Loquats
Mayhaw Juice
Mangos
Melons
Peaches or Nectarines
Pears
Persimmons
Pineapples
Plums
Pomegranates
Raspberries
Rhubarb
Strawberries
Step by Step Freezing Strawberries (PowerPoint)
Tomatoes
American Black Current – Golden or Missouri
Buffalo Berry or Bull Berry Jelly
Buffalo Berry and Crabapple Jelly
Chokecherry Jelly With Liquid Pectin
Chokecherry Jelly With Powdered Pectin
Elderberry Jelly
Gooseberry Jam
Ground Cherry Jam
Ground Cherry Preserves
High Bush Cranberry Juice
Ground Cherry Marmalade
High Bush Cranberry Jelly
Pin Cherry or Wild Red Cherry Jelly
Pin Cherry and Crabapple Jelly
Rose Hip Jam
Rose Hip and Apple Jelly
Sand Cherry Jelly
Sand Cherry Jam
Wild Plum Jam
Brandied Cherries
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Maraschino Cherries
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Freezing Fruits NCHFP
General Information
Apples
Apricots
Bananas
Blackberries or Dewberries
Blueberries or Huckleberries
Cherries: Sour
Cherries: Sweet
Citrus Fruits
Cranberries
Figs
Gooseberries
Grapes
Grapes: Muscadine
Guavas
Lemon Curd, Freezer
Loquats
Mayhaw Juice
Mangos
Melons
Peaches or Nectarines
Pears
Persimmons
Pineapples
Plums
Pomegranates
Raspberries
Rhubarb
Strawberries
Step by Step Freezing Strawberries (PowerPoint)
Tomatoes
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Jams and Jellies from Native (Wild) Fruits
American Black Current – Golden or Missouri
Buffalo Berry or Bull Berry Jelly
Buffalo Berry and Crabapple Jelly
Chokecherry Jelly With Liquid Pectin
Chokecherry Jelly With Powdered Pectin
Elderberry Jelly
Gooseberry Jam
Ground Cherry Jam
Ground Cherry Preserves
High Bush Cranberry Juice
Ground Cherry Marmalade
High Bush Cranberry Jelly
Pin Cherry or Wild Red Cherry Jelly
Pin Cherry and Crabapple Jelly
Rose Hip Jam
Rose Hip and Apple Jelly
Sand Cherry Jelly
Sand Cherry Jam
Wild Plum Jam
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pH Levels of Juice
Apple Juice 3.35-4.00 C
Lemon juice 2.00-2.60
Concentrated 2.30
Lime juice 2.00-2.35
Concentrated 1.80
Orange juice, Florida 3.30-4.15
Tomatoes, juice 4.10-4.60
Grapefruit 3.0 - 3.3
Pineapple 3.50
Grape juice ranges from about
2.92 to 3.53
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