Food recipes
Homestyle Minutes
Homestyle Minutes
Ingredients:
3 cups organic raw sugar
4 tablespoons lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Directions:
8 (16-ounce) glass preserving jars with lids and bands
1. Fill a pot with enough water to cover the jars by at least three inches. Put the rack
in the bottom. Bring the water to a boil over high heat. Sterilize the empty jars and
lids by boiling them for at least 1 minute. Remove them with canning tongs to a
clean work surface.
2. Combine the apples with enough water to almost cover the apples) in a large
stainless steel saucepan. Bring to a boil over medium heat. Reduce the heat and
boil gently, stirring occasionally, for 5 to 10 minutes, until the apples are tender
Remove from the heat and let cool slightly, about 10 minutes.
3. Purée the apples in a food mill or a food processor fitted with a metal blade until
smooth.
4. Return the apple purée to the stainless steel pot. Add the raw sugar, lemon juice,
cinnamon, and clove. Bring to a boil over medium heat, stirring frequently to
prevent sticking.
5. Spoon the hot applesauce into the sterilized jars leaving ½ inch of space at the top.
Remove any air bubbles by gently tapping the sides of the jars. Wipe the rims
clean. Place the lids on the jars and screw on the band.
6. Place the filled jars on the rack inside the pot of water. Bring the water to a rapid
boil.
7. Boil the jars for 20 minutes, adjusting for altitude.
8. Transfer the jars with the tongs to a cutting board or trivet. While cooling, the lids
of the jar will pop as the air is removed in the process. Check the lids for a good
seal after 24 hours.
CANNED TOMATOES
PREP TIME: 10 MINUTES | COOKING TIME: 60 MINUTES | TOTAL TIME: 70
MINUTES
MAKES ABOUT 12 QUARTS
Ingredients:
3 cups organic raw sugar
4 tablespoons lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Directions:
8 (16-ounce) glass preserving jars with lids and bands
1. Fill a pot with enough water to cover the jars by at least three inches. Put the rack
in the bottom. Bring the water to a boil over high heat. Sterilize the empty jars and
lids by boiling them for at least 1 minute. Remove them with canning tongs to a
clean work surface.
2. Combine the apples with enough water to almost cover the apples) in a large
stainless steel saucepan. Bring to a boil over medium heat. Reduce the heat and
boil gently, stirring occasionally, for 5 to 10 minutes, until the apples are tender
Remove from the heat and let cool slightly, about 10 minutes.
3. Purée the apples in a food mill or a food processor fitted with a metal blade until
smooth.
4. Return the apple purée to the stainless steel pot. Add the raw sugar, lemon juice,
cinnamon, and clove. Bring to a boil over medium heat, stirring frequently to
prevent sticking.
5. Spoon the hot applesauce into the sterilized jars leaving ½ inch of space at the top.
Remove any air bubbles by gently tapping the sides of the jars. Wipe the rims
clean. Place the lids on the jars and screw on the band.
6. Place the filled jars on the rack inside the pot of water. Bring the water to a rapid
boil.
7. Boil the jars for 20 minutes, adjusting for altitude.
8. Transfer the jars with the tongs to a cutting board or trivet. While cooling, the lids
of the jar will pop as the air is removed in the process. Check the lids for a good
seal after 24 hours.
CANNED TOMATOES
PREP TIME: 10 MINUTES | COOKING TIME: 60 MINUTES | TOTAL TIME: 70
MINUTES
MAKES ABOUT 12 QUARTS
Printed from https://recipe.bluelayer.org/recipe/74390/homestyle-minutes