n simmering water until ready for use. Do not boil. Wash
Mix sugar and butter together.
Add eggs, jam, fruit and buttermilk (roll raisins in some of the flour) and mix all spices, flour and raisins in batter.
Stir well.
Pour into 2 large pans, well-greased and floured.
Bake slowly until well done in 350\u00b0 oven.
Cool in
pans for 15 to 20 minutes.
Frost with caramel icing.
Best made ahead for about 3 to 5 days for moisture.
Great frozen!
lass bowl. Spread the raspberry jam over the sponges.
Mix
uts. Cover and let soak for at least 48 hours. The
Look up no-sugar-needed recipes for those amounts.).
Mix 1
abbage. Let salted cabbage stand for several minutes to wilt slightly
oil and continue to boil for 5 minutes, stirring frequently.
dges. Roast at 350 degrees for 30 minute or until tender
Dip tomatoes in hot water for 20 seconds then in ice
pot of boiling water for about a minute or until
Working in batches, blanch tomatoes for one minute and immediately immerse
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
nd lids in boiling water for at least 5 minutes. Pack
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Add all ingredients to stock pot.
Heat to boiling.
Reduce heat.
Simmer, partially covered for 2 hours.
Stir occasionally.
After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
Process for 35 minutes for quart jars in a water bath.
** You can also freeze in quart size freezer bags.
This sauce is great on any pasta dish.
n simmering water until ready for use. ( do not boil ).
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Cook all vegetables together.
When done, sieve until like a smooth paste.
Add remaining ingredients and cook until thick.
Seal in glass jars while hot.
I would process in pressure cooker myself for about 90 minutes.
I'm guessing this to be safe however, it may be less time.
nd lids in boiling water for at least 5 minutes.
hickens. If you would like for it to be thicker you