Combine syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil 1 minute. Remove from heat; stir in pecans and vanilla. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water

Peel pineapple; remove eyes; and core. Cut into chunks. Combine water and brown sugar. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add pineapple; simmer in syrup until heated through. Remove from heat; stir in rum. Pack hot into ..

Measure sugar and water into saucepan; cook until sugar dissolves. Cool. Prepare canning jars and lids for freezing. Select full-flavored apples that are crisp and firm, not mealy in texture. Assemble Salad Maker with Thick Slicer Disc. Process apples. To ..

MAKING 1) Wash the chokecherries, add the water and allow it to boil, simmer for about 25 min, or until the chokecherries are soft. 2) Strain through a sieve, pressing gently. 3) Measure the lemon juice into the kettle, stir in the pectin, boil for a min; ..

Pare, halve and core pears. Combine sugar and water to make

Prepare jars and lids for canning. Measure sugar and water into a saucepan; cook until sugar dissolves. Keep syrup hot until needed, but do not let boil down. Assemble Salad Maker with Thick Slicer Disc. Process apples. To prevent darkening, place sliced ..

Prepare syrup by combining brown sugar, water and orange juice. Cook over medium heat until sugar is dissolved. Keep syrup hot. Wash and scrape carrots. Wash again. Cut carrots into 3-inch pieces. Slice thicker ends in half lengthwise. Pack carrots tightly ..

Wash and pit cherries. Combine water, sugar, corn syrup, cinnamon sticks and almond extract. Bring to a boil. Reduce heat to simmer. Add cherries and simmer until hot. Remove cinnamon sticks. Ladle sauce into hot jars, leaving '/2-inch head space. Adjust ..

Dissolve one half of the sugar and the salt in the boiling water. Add one layer of peaches at a time and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft. Put heated peaches in deep bowl; boil syrup 5 ..

Combine brown sugar, vinegar and pineapple juice in a large sauce pot. Add spices tied in cheesecloth bag. Cover; simmer 20 minutes. Peel pineapple; remove eyes; and core; cut into spears. Add pineapple to syrup; simmer until heated through. Drain; reserve ..

Wash pears. Cut into halves or quarters; core; and pare. Treat to prevent darkening. Drain. Combine water and sugar in a large sauce pot. Simmer until sugar dissolves, stirring frequently. Cook pears 5 to 6 minutes in hot syrup. Pack hot into hot jars, ..

GETTING READY 1. Peel figs and weigh. MAKING 2. In a preserving kettle, mix together sugar, water and lemon slices; cook for about 20 minutes. 3. Carefully drop figs into the syrup and cook for 30 minutes until fig are clear. 4. Remove solids and boil syrup ..

Wash and core apples; cut into 1/4-inch rings. Treat to prevent darkening. Bring sugar and water to a boil; boil 5 minutes. Add food coloring. Remove from heat, add rinsed and drained apple rings; let stand 10 minutes. Return to heat; bring to a boil; then ..

MAKING 1. In a mixer bowl, thoroughly mix pectin and 2 tablespoons of sugar. 2. Add berries and process at low speed for 7 minutes. 3. Add remaining sugar, corn syrup and lemon juice; mix for 3 minutes. FINALISING 4. Into freezer containers, pour mixture and ..

MAKING 1. In a large mixer bowl, thoroughly mix pectin and ½ cup of sugar. 2. Add grape juice and process at low speed for 7 minutes. 3. Add remaining sugar and corn syrup; mix for 3 minutes. FINALISING 4. Into freezer containers, pour mixture and seal with ..

Prick plums with sterilized needle to prevent bursting. Combine sugar, water, orange peel and cinnamon sticks in a large sauce pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove ..

Combine berries and lemon juice in a large bowl; stir well. Slowly add pectin, stirring constantly for 2 minutes. Let mixture stand 30 minutes, stirring occasionally. Add light corn syrup and stir well. Gradually stir in sugar, beating well. Jam is ready when ..

Combine blueberries, pineapple, raisins, lemon juice, corn syrup and sugar in a large mixing bowl. Let stand 20 minutes, stirring occasionally. Combine the pectin and water in a small saucepan. Bring to a boil and boil rapidly for 1 minute, stirring ..

Berries with hollow cores should not be used. Combine strawberries and sugar in a large sauce pot. Let stand 3 to 4 hours. Bring slowly to a boil, stirring until sugar dissolves. Add lemon juice. Cook rapidly until berries are transparent and syrup is thick, ..

Measure 1 1/4 cups chopped peaches into a large mixing bowl. Stir in the undrained pineapple and lemon juice. Add sugar and corn syrup, mix well and let stand 10 minutes. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring ..

MAKING 1. In a large kettle, put together fruit and water; bring mixture to a boil and then simmer for 10 minutes. 2. Stir in sugar, lemon juice and syrup; bring mixture again to boil and simmer for 30 minutes. 3. Remove pan from heat and let cool ..

MAKING 1. In a large saucepan, place figs and cover with a little water; boil until water is tan. 2. Drain reserving 2 cups of water. 3. In the same saucepan, mix 2 cups of reserved water with sugar; heat with constant stirring to make a heavy syrup. 4. Stir ..

Extract juice from 1 pint blackberries. Measure 1/2 cup juice and set aside. Combine sugar, water, cinnamon stick, lemon peel and nutmeg in a large sauce pot. Bring to a boil. Reduce heat and simmer 5 minutes. Strain syrup; return to sauce pot. Add blackberry ..

Combine peaches, kiwi and lemon juice in a large bowl; stir well. Slowly add the pectin, stirring constantly for 2 minutes. Let mixture stand 30 minutes, stirring occasionally. Add light corn syrup and stir well. Gradually stir in sugar and spices to fruit ..

Do not core tomatoes. Tie spices in a cheesecloth bag; add to sugar, lemon and water in a large sauce pot. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become transparent, stirring occasionally to prevent sticking. Cover and let stand 12 to ..

Combine citrus peel, water and baking soda in a saucepan. Bring to a boil; reduce heat; and simmer covered for 10 minutes. Add grapefruit pulp and sliced lemon. Return to a boil; reduce heat; and simmer covered for 5 minutes. Place mixture and pineapple in a ..

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling ..

When preparing quinces, discard all gritty parts. Combine sugar and water in a large sauce pot. Boil 5 minutes. Add quinces and cook until fruit is transparent and syrup is almost to jellying point, about 1 hour. As mixture thickens, stir frequently to ..

GETTING READY 1. Wash kumquats and using a knife make ½ inch slit on one side of every kumquat. MAKING 2. In a saucepan, gently simmer kumquat in little water for 10 minutes until skin is soft; drain. 3. In a large saucepan, mix sugar and water; bring it to ..

MAKING 1. In a large mixer bowl, thoroughly mix pectin and ½ cup of sugar. 2. Add pureed berries and process at low speed for 7 minutes. 3. Add remaining ingredients; mix for 3 minutes. FINALISING 4. Into freezer containers, pour mixture and seal with tight ..

Wash and peel peaches. Treat to prevent darkening. Dissolve sugar in vinegar in large sauce pot and heat. Boil 5 minutes and skim. Add spices tied in a cheesecloth bag. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, ..

Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 30 minutes in ..

MAKING 1. In a saucepan, put together sugar and 3 quarts of water; bring mixture to a boil. 2. Stir in lemon slices and ginger; boil over high heat for 10 minutes. 3. Remove pan from heat and skim top. 4. Remove and discard lemon slices. 5. Return pan to heat ..

GETTING READY 1) Drain dill pickles. MAKING 2) In 4-qt kettle, combine garlic, vinegar, spices and sugar. 3) Boil the mixture; simmer 5 minutes. 4) Add pickles. 5) Bring to boil. 6) Pack cucumbers into 4 sterilized hot pint jars; cover with syrup, filling ..

MAKING 1. In a saucepan, mix sugar in water; bring the solution to a boil with constant stirring to dissolve sugar. 2. Cook at 250° Fahrenheit on candy thermometer until the sugar syrup forms a hard ball when dropped in cold water. 3. Stir in apples and cook ..

MAKING 1. In a large saucepan, boil sugar and water at 230° Fahrenheit until syrup spins to a thread. 2. Add apples and cook for 2 minutes. 3. Add raspberries and cook for 10 minutes. FINALISING 4. Into hot sterilized jars, ladle mixture leaving 1/8 inch ..

To prevent apples from bursting, run a large sterilized needle through each. Tie spices in a cheesecloth bag. Combine remaining ingredients in a large sauce pot. Add spices and boil 5 minutes. Add apples, a layer at a time; cook gently until the apples are ..

Mix sugar and honey with the peaches. Set aside. Cover ground orange with water and cook until the peel is soft. If more water is needed to finish cooking the orange peel, add just enough to prevent sticking. Cook peaches over low heat until the sugar ..

Combine vinegar and water in a large sauce pot. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat; add melon; and let stand 1 1/2 to 2 hours. Add sugar to sauce pot. Bring to a ..

To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1 -inch pieces. Dissolve salt in 2 quarts water and pour over rind. Let stand 5 to 6 hours. Drain; rinse; and drain again. Cover with cold water and let stand 30 ..

Combine 1 1/2 cups sugar and water in a large sauce pot. Cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent, about 25 minutes. Cover and let ..

Peel pears; cut into halves; and core. Treat to prevent darkening. Rinse and drain. Cover one layer of pears at a time with water and simmer over low heat 5 minutes. Combine 4 cups water and 2 cups sugar in a sauce pot. Simmer until sugar dissolves, stirring ..

Treat peaches and apricots to prevent darkening while preparing other ingredients. Combine water, sugar, lemon juice and curry powder. Bring to a boil. Reduce heat and add peaches, apricots, pineapple and cantaloupe. Simmer just until fruit is hot ..

GETTING READY 1) Wash cucumbers; cut 1/16" off blossom end. 2) In 3-gal crock, place the cucumbers. 3) Make brine by adding 1 1/2 c salt to 2 gals water. 4) Cover thr cucumbers with the brine and cover the crock. 5) Let stand 12-18 hours in cool place. 6) ..

Preparation: Combine cherries and sugar. Let stand 2 hours. Cover; cook over low heat 25 minutes; stir often. Remove cherries from syrup. Bring syrup to boil; boil, uncovered, 10 minutes. Measure syrup; add 1/3 cup brandy for each cup. Canning: In kettle ..

Cook beets until just tender. Slip off skins. Combine vinegar, water, sugar, spices (tied in a bag), and salt. Simmer 15 minutes. Add beets and simmer 5 minutes longer. Pack beets in hot canning jars. Bring syrup to a boil; remove spice bag, then pour syrup ..

Preparation: For syrup, in kettle combine sugar, vinegar, cinnamon, cloves, and 2 cups water. Bring to boiling; reduce heat. Peel peaches. If desired, halve and pit. To prevent darkening, add peaches to syrup as soon as they are peeled. Simmer about 5 ..

Soften gelatin in 1/3 cup cold water. Add 3/4 cup boiling water and 1/3 cup sugar. Stir until thoroughly dissolved. Pour in milk and almond extract. Mix well. Pour in cake pan and chill until set. Mix 1/3 cup sugar with 2 cups of cold water and 1/2 tsp almond ..

Wash kumquats and remove stems. With a sharp knife, cut a small cross in the blossom end of each fruit. Put kumquats in a large pan with a lid, adding water to cover. Cover pan and bring to boiling; simmer over low heat for 3 minutes. Drain off water ..

1. Bring a large pot of water to a boil. Add the peaches and boil just until the skins loosen, 30 seconds; transfer to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them. 2. In a large saucepan,combine the3cups of water and ..

Preparation: For syrup, in kettle or Dutch oven combine water and sugar. Bring to boiling; reduce heat. Stir in creme de menthe. If desired, stir in green food coloring. Peel, halve, and core pears. To prevent darkening, add pears to syrup as they are ..

Step 1: Scrub cucumbers in cool water. Put into a crock, stainless steel pan, or enamel pan (about 5-gallon size). Make a solution of the salt and 1 gallon water, and pour over cucumbers. Let stand 8 days. If cucumbers float, hold them down with a plate that ..

1. In an 8-quart stainless steel or enameled stock-pot, combine the sugar, vinegar, allspice, and cinnamon. Cook the mixture, uncovered, over moderately high heat for 15 minutes. 2. While the sugar mixture is cooking, insert 2 cloves in each peach. Drop 8 of ..

Place sugar, vinegar and salt in saucepan. Heat and stir until sugar dissolves. Slice peppers lengthwise; remove seed and caps. Place in sterilized jars; pack tightly. Pour syrup over peppers; seal. Let set for several weeks; serve. NOTE: Green peppers may be ..

Boil the first 5 ingredients together for 5 minutes. Add a few dashes yellow vegetable coloring. Prick plums in 2 or 3 places and press a clove into blossom end. Drop into hot syrup. Stir and allow plums to heat through without cooking. Pack into sterilized ..

Peel pears and slice thin, measuring after preparation. Combine with sugar and let stand overnight. Add pineapple and simmer until pears are soft. If syrup is not as heavy as desired, remove fruit; boil down to desired consistency or add a little pectin, ..

Peel and core pineapples, reserving as much juice as possible. Cut pineapple into 3-inch-long, 1/2-inch-thick spears. Set aside. Measure reserved pineapple juice; add enough water to make 1 1/2 cups liquid. Pour juice mixture into a 6-quart pan; stir in ..

Prepare jars and lids for canning. Pare carrots. Assemble Salad Maker with Crinkle Cut or Thick Slicer Disc and large bowl. Process carrots. Cook carrots until just tender; drain. Combine sugar, vinegar, water and salt in saucepan. Tie spices in cheesecloth ..

Place steel blade in work bowl; add 2 cups of pineapple. Process with on/off turns till finely chopped, transfer to 3-quart saucepan. Repeat with remaining pineapple, 2 cups at a time; add lemon peel to last batch (should have total of 4 cups chopped ..

Scrub cucumbers well. Mix 1 1/2 cups salt and 8 quarts water in a large crock or canning kettle. Stir to dissolve; then add the cucumbers and let soak overnight. Drain. Combine vinegar, 3/4 cup salt, sugar, 2 1/2 quarts water, and pickling spice. Heat to ..

Combine cranberries, cold water, and spices in a saucepan. Bring to a boil over medium heat and continue to boil until cranberry skins burst. Quarter orange and lemon. Remove seeds and pithy centers. Cut into thin slices, rind and all. Chop raisins into small ..

Cut the pears in quarters, then pare and remove the core. Cut the oranges and lemons in quarters and remove the seed. Put the pears, oranges, lemons and candied ginger through the coarse blade of a food chopper. About 2 quarts ground pears and 1 quart ground ..

GETTING READY 1) Sterlize two 1/2-pint jars with vinegar-proof lids , rinse, drain well and dry them thoroughly in a warm oven. 2) Lightly crush the ginger by hitting with a rolling pin. Place the ginger, lemon peel, cinnamon stick and crushed spices on a ..

In a 5- to 6-quart pan, combine water and mangoes. Bring to a simmer, cover, and cook for 5 minutes. Add apricots and continue to simmer, covered, for 5 more minutes. (If using all apricots, simmer for only 5 minutes total.) Add raisins, currants, dates, ..

1. Put tomatoes, pears, onions, peppers, and raisins in a large stainless steel or enamel pan. Stir in the sugar, corn syrup, vinegar, salt, mustard, ginger, cloves, and red pepper flakes. Bring to a boil and boil, uncovered, for about 1 hour, or until thick, ..