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Preserves Cooking:     more books (100)

Perfect Preserves: Provisions from the Kitchen Garden by Nora Carey, Michael Hales, 1995-09 A Passion for Preserves: Jams, Jellies Marmalades, Conserves Whole and Candied Fruits by Frederica Langeland, 1997-10 Gourmet Preserves Chez Madelaine: Elegant Marmalades, Jams, Jellies, and Preserves in Small Quantities ¿ Plus Quick Breads, Tarts, Scones, Muffins, and Desserts by Madelaine Bullwinkel, 2005-03-10 Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More by Linda J. Amendt, 2001-07-01 The River Cottage Preserves Handbook by Pam Corbin, 2010-06-15 Jams, Preserves and Chutneys (Basic Basics) by Marguerite Patten, 2001-02 The New Preserves: Pickles, Jams, and Jellies by Anne V. Nelson, 2005-09-01 The Complete Jerky Book: How to Dry, Cure, and Preserve Everything from Venison to Turkey by Monte Burch, 2010-07-28 Gourmet Preserves by Judith Choate, 1989-03 Gourmet Preserves Chez Madelaine by Madelaine Bullwinkel, 1987-08 Home Made Preserves, 50 Step-by-Step: Delicious easy-to-follow recipes for jams, jellies and sweet conserves, with 240 fabulous photographs. by Maggie Mayhew, 2008-12-25 Perfect Preserves by Hilaire Walden, 2002-11-14 Victorian Preserves, Pickles And Relishes (Victorian Cupboard Series) by Allison K. Leopold, 1992-09-08 The Complete Idiot's Guide to Jams, Jellies & Preserves by Yvonne Tremblay, 2003-05-06

lists with details

41. Lazy Apricot Preserves (crockpot) - Newsletter Recipes
    Made with dried apricots.Category Home cooking CrockPot Lazy Apricot preserves. 1 pound dried apricots; 1 3/4 cups sugar; 3 1/2 cupswater. Process apricots in a food processor until very finely chopped.  
    http://southernfood.about.com/library/news/bln51.htm
    
    Extractions: Recipe Search Process apricots in a food processor until very finely chopped. Transfer to a 3 1/2 quart crock pot or slow cooker. Stir in sugar and water. Cover and cook on high (300 degrees) for 2 1/2 hours, stirring twice, if possible. Uncover and cook two hours longer or until jam has thickened (on high still), stirring occasionally. You can ladle into hot, sterilized jelly jars , sealing and processing according to the manufacterer's directions, or store in the refrigerator for up to 3 weeks. May be frozen for up to 3 months. Printer-Friendly Copy of this Recipe

42. Pickle Recipes, Preserves, Relishes, Jam Recipes, Jelly, And More - Recipe Index
    Salads Dressings • Bean Recipes • Pickles/preserves • Sauces/Seasonings CrockpotRecipes • Holidays • Copycat • Top 15 Recipes • cooking Basics.  
    http://southernfood.about.com/library/recipes/blpage5.htm

43. Wiley :: Perfect Preserves
    Hiliare's most recent books include The Dinner Party Cookbook, SensationalPreserves, The Moroccan Collection, and Mediterranean cooking.  
    http://www.wiley.com/cda/product/0,,0764567055|au|4594,00.html
    
    Extractions: Hilaire Walden has been involved with food and cooking for four decades, She worked in production development for several major companies in the food industry. Hilaire then moved into food and wine writing and was chief editor for Anne Willan, the noted cookbook author and proprietor of a cooking school in France. She has written dozens of cookbooks and contributes regularly to magazines, newspapers, television, and radio.

44. Wiley :: Perfect Preserves
    Dede Wilson, cooking, Perfect preserves Hilaire Walden ISBN 07645-6705-5Paperback 160 Pages October 2002 US $19.95 Add to Cart.  
    http://www.wiley.com/cda/product/0,,0764567055,00.html
    
    Extractions: Have you always wanted to make preserves? Then this is the book for you. Perfect Preserves covers ten methods of food preservation, with easy-to-understand techniques and explanations perfect for the home kitchen. Everything from making the simplest fruit jelly, to smoking a salmon, to crystalizing flowers and nuts is demonstrated in this lavishly illustrated book. Whether you want to try your hand at potting fish or preserving your own lemons for Moroccan dishes, it's all right here. And once you're mastered the basics, you'll find delicious recipes for using the preserved foods.

45. Jams, Jellies, And Preserves
    Category Home cooking Jams, Jellies, and preserves http//www.hungrymonster.com/recipe/recipesearch.cfm?Course_vch=Jelly ttl=1 Recipe_id_int=5359.  
    http://www.ad.com/Home/Cooking/Jams,_Jellies,_and_Preserves/

46. Cooking Connect - Directory Of Food And Recipe Resources
    Home Types of Food preserves Mealtime.org Features a recipe database,bulletin board, online surveys, recipe contest and tips  
    http://www.cookingconnect.com/links/cooking/preserves.phtml

47. Cooking Recipes  Yellow Tomato Preserves
    few minutes of cooking. Remove kettle from the heat and let mixture cool a few minutes.Skim off foam with a metal spoon and descard. Pour the preserves into 9  
    http://www.melissas.com/recipes/index.cfm?recipe_id=850

48. Recipe: Fruits, Preserves And Jam Recipes At CooksRecipes.com
    A collection from CooksRecipes.com.Category Home cooking Jams, Jellies, and preservesClick for CooksRecipes.com Home Page Click for Helpful cooking Charts and Tips Clickfor our cooking Dictionary Click to visit our Fruits, Jams, preserves.  
    http://www.cooksrecipes.com/sauces/jams-and-preserves-recipes.html
    
    Extractions: CooksRecipes.com Appetizers Bars Beef Entrees Beverages Breads Breakfast Cakes Candies Cookies Desserts Diabetic Recipes Ground Meats Holiday Recipes International Dishes Meatless Entrees Pet Food Recipes Pies Pork Entrees Poultry Entrees Salads Sandwiches SaucesSuch Seafood/Fish Side Dishes Soups/Stews Veal Entrees Tips The Web

49. WileyEurope :: Perfect Preserves
    Editor), cooking, Perfect preserves Hilaire Walden ISBN 07645-6705-5Paperback 160 Pages December 2002 £13.95 / €22.20 Add to Cart.  
    http://www.wileyeurope.com/cda/product/0,,0764567055|desc|4594,00.html

50. Contents Pioneer Recipes And Cooking
    Over 640 down home country recipes the pioneers used for canning,pickling , making preserves, cooking, bread making and recipes.  
    http://www.pioneercooking.com/contents/
    
    Extractions: "It is always best to use cider vinegar in making pickles as other kinds eat the pickles or make them soft. Vinegar which is too strong should be diluted with water. The vinegar should never be boiled but should be poured on the pickles hot as it comes to the first scald. If pickles are put into brine the brine should be strong enough to float an egg. A heaping pint of coarse salt should be used to each gallon of water. Never put pickles into anything that has previously held any kind of grease and never let them freeze. A good way is to put pickles in bottles and seal while hot. Put a slice or two of horseradish into the jar with pickles. It will soon sink to the bottom taking the scum with it and leaving the vinegar clear..." CANNING FRUITS, MAKING PRESERVES

51. Lycos Food & Drink
    2.55, C E preserves are made by cooking the very best quality fruits » details. C Epreserves are made by cooking the very best quality fruits » details.  
    http://shopping.lycos.co.uk/browse.php?cat=7843

52. Welcome To Hamerkaz, Your Online Community, Cooking And Recipes
    Go Shopping. cooking. Advertise With Us. Vegetarian, Drinks, Sweet Stuff, Sauces Dips. Accompaniments, Meals, Aussie Desserts, preserves Purees. Noodles, Pasta Rice,  
    http://www.hamerkaz.com.au/cooking.asp
    
    Extractions: Please take note: while every attempt has been made to assure these recipes comply with the Thanks Add your Recipe A big thank you to all contributors for these recipes Search the recipes by entering the word (or recipe) you want and pressing search Conversion Table Meat Dishes Falafels Snacks ... Aussie Desserts Middle Eastern/Israeli Meat Dishes Soups Vegetarian Snacks Meals Accompaniments Algerian Green Beans with Almonds Samosa Grilled Portobello Mushrooms with Couscous and Greens Egyptian (and other) moussaka ... Artichokes, Italian Style

53. Texas Cooking Recipe Index
    Jelly; Jeanine's Pumpkin Pudding Cake; Jo Nell's Peach preserves; Julia's Brisket.Recipes Alphabetical A C D - J K - P Q - Z. Jump To Texas cooking Front Page  
    http://www.texascooking.com/recipes2.htm

54. What's Cooking
    1/3 cup milk 2 cups allpurpose flour 2 cups quick-cooking or old or margarine, softened1/2 teaspoon ground cinnamon 2/3 cup red raspberry preserves 1. Heat  
    http://newapostolicchurch.com/outreach/seniors/whatscooking/
    
    Extractions: "Fruitful Desserts" 2/3 c. flour 3 tsp baking powder 1/2 tsp salt 2 eggs 1 c. granulated sugar 1/2 c. brown sugar 3 tsp vanilla or rum or bourbon 3 c. diced apples Beat eggs, add sugar and vanilla and beat well. Add dry ingredients and mix. Dump in apples and stir until evenly distributed. Put in a deep baking dish or soufflé dish. Bake 45 minutes at 350. Serve warm. For biscuit topping: Sift together 1 cup stirred all-purpose flour, 2 Tbsp. sugar, 1 1/2 tsp. baking powder, and 1/4 tsp salt. Cut in 1/4 cup of butter until coarse crumb consistency. Combine 1/4 cup milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just until moistened. Set aside. For fruit filling: Combine 3 cups of blueberries, 1/2 cup sugar, 1 Tbsp. quick-cooking tapioca, and 1/2 cup water in a saucepan. Let stand 5 minutes. Cook and stir until slightly thickened and bubbly (about 5 minutes). Stir in 1 Tbsp. butter. Pour filling into an 8-inch round baking dish. Immediately spoon on biscuit topping in 6 mounds. Bake at 400 F for 20 to 25 minutes. Serve warm with cream or ice cream. 1 box white cake mix 1 stick of margarine (1/2 c.) 1/2 cup chopped walnuts 1 can cherry pie filling 2 tbsp lemon juice 1 teas almond flavoring Mix cherries, lemon juice and almond flavoring, pour into a 9" pan. Melt margarine, mix with dry cake mix and walnuts. Sprinkle over cherries, bake at 350 for about 30 minutes until slightly brown on top.

55. Books / Cooking, Food & Wine / Canning & Preserving
    27. A Passion for preserves James, Jellies Marmalades, Conserves Whole and CandiedFruits cooking and Canning With Mamma D'Amato Antoinette D'Amato, et al  
    http://www.bookmag.com/books/cooking--food--wine/6.html

56. Cooking Recipes From East Frisia
    Translate this page preserves. (Kürbis, süß-sauer) (Schnippelbohnen) ( Recipes ) ( HOME ) Sorry,but this is still in german ! CLICK HERE ! to translate Kürbis, süß-sauer.  
    http://www.ostfriesen-info.de/mab/menue/eng/rez1k_eng.htm
    
    Extractions: CLICK HERE ! to translate Dies ist wieder so ein "typisch" ostfriesisches Einmachrezept, das man nicht nur in Ostfriesland, sondern auch noch in anderen Gegenden Deutschlands (z.B. im Rheinland) kennt. Um der Flut von Protest-emails gleich vorzubeugen : Sicher, in Ostfriesland sind die Schnippelbohnen und jeder Ostfriese hat seinen riesigen Steintopf damit im Keller stehen und einmal die Woche gibt's Schnippelbohnen ....

57. Seasoned Cooking - Issue
    preserves (I use all fruit); 1/2 c. apricot preserves (I use all fruit). Preheatthe oven to 350 degrees. Spray a 8 x 8inch baking pan with cooking spray.  
    http://www.seasoned.com/issues/200202/c.he.p1.html
    
    Extractions: by Ronda L. Carnicelli When you're trying to lose or even maintain your weight in the middle of the coldest months of the year, it seems like even looking at dessert is going to turn you into a blimp! Since that's not anyone's goal, it often just seems like dessert is something that should be saved for warm months when you can hike for miles and burn off just about anything you can eat. Don't give up just yet! With fewer than 200 calories and healthy fiber besides, this month's featured recipe of Strawberry-Apricot Bars allows you to tame your sweet tooth without loosening your belt as well. What's more, they are truly easy to make. With the crust and topping made simultaneously in a food processor and the filling consisting of two types of preserves mixed together, it's almost too simple to call baking! So in an effort to keep sweets in your life even when cold weather threatens to make it obsolete, I offer you Strawberry-Apricot Bars. Enjoy!

58. Seasoned Cooking - Issue
    Pumpkin preserves 5 lbs pumpkin; 8 cups sugar; 4 thinly sliced lemons; 1 thinlysliced in the US, it's clear to see that Sara had a lot of patience for cooking.  
    http://www.seasoned.com/issues/199910/c.vv.p4.html
    
    Extractions: by Victoria Smith Pumpkin Preserves Remove peel and cut raw pumpkin into slices 1/4 inch thick and 1 or 2 inches long.  Place in a stone jar or earthenware container and add sugar.  Let mixture stand overnight.  Drain liquid from pumpkin and boil liquid until it spins a thread.  Add sliced pumpkin and remaining ingredients.  Cook until thick and clear.  Pour into sterilized jars and seal. This one is from a pile of recipes that belonged to my Mom's Irish grandmother.  Born in Ireland but raised in the US, it's clear to see that Sara had a lot of patience for cooking.  She also had 8 children.  The woman was a miracle in skirts! Feedback (Questions and Comments):

59. Helen Jackson's Foodlovers: NZ Food, Cooking And Recipes.
    foodie'. Her work includes radio,television, newspaper writing, teachingat cooking classes, catering and designing recipes. Helen  
    http://www.foodlovers.co.nz/recipes/display.php?k=1&q=preserves

60. Tonia Todman's Creative Living: On-line Shop & Hampers, GMA Fact Sheets & Practi
    , This is one of thoseslightly unusual ingredients that one typically finds in Middle Eastern cooking. preserves. Article Title, Uncooked freezer Jams,  
    http://www.toniatodman.com/food/?li=preserves

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