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Cooking & Preserving Foods: The Complete Book of Small-Batch Preserving

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Forum: Cooking & Preserving FoodsReplies: 3, Views: 80
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Saint Helena Island, SC
(Zone 9a)

May 16, 2011
9:59 AM

Post #8566908

Does anyone have this book? I am looking for a recipe for strawberry preserves calling for the berries, a granny smith apple, pineapple juice concertrate lemon juice, lemon rind, vanilla and just 2 T of sugar. Unfortunatly I do not have the amounts or directions. Strawberries are about to be finished for the season around here so I an in a rush and do not have time to order the book.
The author is Ellie Topp

I would really appreciate it if someone can share that recipe.

TIA, alice
St. Helens, OR
(Zone 8b)

May 17, 2011
10:11 PM

Post #8570810

I'm on my second copy of Topp's book.

I saved myself some typing time and found the recipe (Light Strawberry Pineapple Spread) online, though they didn't credit Topp. I always am irked by that.

The one difference has to do with processing. The jars don't need to be sterilized and the spread should be boiling water bathed for 10 minutes. Since it's a low-sugar spread, even canned and unopened the shelf life will be shorter.

Saint Helena Island, SC
(Zone 9a)

May 18, 2011
12:24 AM

Post #8570865

THANK YOU, from St. Helena to St. Helens, I really appreciate your finding it. I had googled and googled but I guess I wasn't using the right terms.
I usually freeze my low sugar jams in those tiny 4 oz. jars so I can take out a litte at a time. It helps keep the colors bright, it is so warm and humid here they turn dark in a hurry.

St. Helens, OR
(Zone 8b)

May 18, 2011
10:06 AM

Post #8571630

Good point about freezing. I can't say it's that warm and humid here! We've had a wet and chilly spring. Our garden isn't even planted yet. But when the strawberries come on in June, they'll be wonderful.

Now I'm going to have to look up Saint Helena Island. It's always fun to explore another part of the country, even if it's only online.


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