Side Pannel
Remaking Soft Jellies
Ingredients List
- Measure jelly to be recooked. Work with no more than 4 to 6 cups at a time.
- TO REMAKE WITH POWDERED PECTIN
- For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons
- bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while
- stirring. Add jelly and bring to a rolling boil over high heat, stirring
- constantly. Boil hard 1/2 minute. Remove from heat, quickly skim foam off
- jelly, and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids
- and process as recommended in Table 1. For more information on how to
- sterilize jars see "Jars and Lids". TO REMAKE WITH LIQUID PECTIN
- For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled lemon
- juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high
- heat, while stirring. Remove from heat and quickly add the sugar, lemon
- juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil
- hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving
- 1/4-inch headspace. Adjust new lids and process as recommended in Table 1.
- TO REMAKE WITHOUT ADDED PECTIN
- For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to
- boiling and boil for 3 to 4 minutes. Use one of the tests described on page
- 5 to determine jelly doneness. Remove from heat, quickly skim off foam, and
- fill sterile jars, leaving 1/4-inch headspace. Adjust new lids and process
- as recommended in Table 1. Table 1. Recommended process time for Remade
- Soft Jellies in a boiling-water canner.
- Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
- Altitudes of 0 - 1,000 ft: 5 min.
- 1,001 - 6,000 ft: 10 min.
- Above 6,000 ft: 15 min.
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Remember the Alamo Chili
Categories: Groundmeat, Chili
Yield: 4 Servings
1 1/2 lb Lean ground beef
1 lg Onion, chopped
16 oz Can of tomato sauce
26 oz Can tomato puree
6 tb Powdered chili pepper
(not chili powder)
3 Garlic cloves, minced
1 tb Sweet paprika
1 tb Mexican oregano
1/2 ts Cumin
1/4 ts Red pepper
1/2 ts Salt
1 pt Sour cream
Water as needed
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