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Canning the Amish Way


Amish Cookbooks
Canning the Amish Way
Experience the homemade goodness of Amish canning recipes, which have survived the test of time. These wonderful recipes have been handed down through generations of Amish homemakers who have graciously agreed to share them with us all. You will also find information on canning jars and lids, how to prepare fruit for canning, information on cold pack canning. Also includes a few Amish home remedies. 89 pages.

SAMPLE RECIPES


CANNING MUSKMELONS

Ingredients
10 cups Sugar
2 cup Vinegar
1 1/2 quarts Water
Muskmelon

Directions:
Bring the sugar, vinegar and water to a boil. Let cool. Peel and cut up muskmelons and place in sterile jars. Pour liquid over melons. Seal and cold pack for 1/2 hour. Use only firm melons.


BEET JAM

Ingredients:
6 cups Beet Juice
2 pkgs. Sure-jel
1 - 6 oz. pkg. Red Raspberry Jello
1 1/2 cup Lemon Juice
8 cups Sugar

Directions:
Place beet juice, sure-jel and lemon juice in large kettle. Bring to a boil. Add the sugar and Jello all at one time. Boil 10 minutes and put into hot, sterilized jars and seal.

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Canning the Amish Way
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Product Description

Experience the homemade goodness of Amish canning recipes, which have survived the test of time. These wonderful recipes have been handed down through generations of Amish homemakers who have graciously agreed to share them with us all. You will also find information on canning jars and lids, how to prepare fruit for canning, information on cold pack canning. Also includes a few Amish home remedies. 89 pages.

SAMPLE RECIPES


CANNING MUSKMELONS

Ingredients
10 cups Sugar
2 cup Vinegar
1 1/2 quarts Water
Muskmelon

Directions:
Bring the sugar, vinegar and water to a boil. Let cool. Peel and cut up muskmelons and place in sterile jars. Pour liquid over melons. Seal and cold pack for 1/2 hour. Use only firm melons.


BEET JAM

Ingredients:
6 cups Beet Juice
2 pkgs. Sure-jel
1 - 6 oz. pkg. Red Raspberry Jello
1 1/2 cup Lemon Juice
8 cups Sugar

Directions:
Place beet juice, sure-jel and lemon juice in large kettle. Bring to a boil. Add the sugar and Jello all at one time. Boil 10 minutes and put into hot, sterilized jars and seal.


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