Food recipes
Berry Saft
Berry Saft Ingredients: blackberries, raw water, bottled, generic sugars, granulated Directions: Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes. Remove from hea...
Berry Saft
Ingredients:
blackberries, raw
water, bottled, generic
sugars, granulated
Directions:
Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes.
Remove from heat and mash berries using a potato masher.
Line a sieve with cheese cloth; place over a large pot.
Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes.
Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.
Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes.
Skim off any residue accumulated on top.
Sterilize jars and lids in boiling water for at least 5 minutes.
Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue.
Top with lids, and screw on rings.
Store in refrigerator.
Ingredients:
blackberries, raw
water, bottled, generic
sugars, granulated
Directions:
Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes.
Remove from heat and mash berries using a potato masher.
Line a sieve with cheese cloth; place over a large pot.
Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes.
Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.
Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes.
Skim off any residue accumulated on top.
Sterilize jars and lids in boiling water for at least 5 minutes.
Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue.
Top with lids, and screw on rings.
Store in refrigerator.