toneware, mix together sugar, rice, cherries, almonds, lemon zest and salt
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
erries.).
Make sure your canning equipment is scrupulously clean, and
nd cinnamon sticks.
Add cherries, and stir in.(Do not
Fill sterilized pint jars really full with cherries.
Add 1 teaspoon sweetener per pint.
Fill jars with boiling water.
Water bath can them for 25 minutes.
For sour cherries double or triple the sweetener.
Pressure cooker 5 lbs. for 10 minutes.
Mix the first 5 ingredients together well and put in refrigerator for at least 12 hours for chilling.
Place this dough around cherries and again return to the refrigerator.
Melt the chocolate chips and paraffin in top of double boiler.
Dip candy with toothpick into the chocolate; shake off excess and cool. Makes about 5 dozen.
This is very rich.
May also use pecans or almonds instead of cherries.
Brine cherries by bringing 6 cups of
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
br>Meanwhile, for the vanilla cherries, place vanilla bean, vanilla bean
Drain cherries on several paper towels and
Note from the website: 'The cherries are roasted whole but can
Pack cherries into a hot sterilized jar.
dding dishwasher powder.
Layer cherries and sugar in the jars
until firm.
Drain the cherries over a small saucepan; bring
to make the boozy cherries, bring frozen cherries, liqueur, sugar, lemon juice
Mix mascarpone, Frangelico, 1/2 of the sweetener and jam; refrigerate.
Combine cherries and blueberries with the remaining 1/2 of the sweetener. Let stand at room temperature for 20-30 minutes (or chill, if you prefer).
Spoon mascarpone into a small shallow bowl or glass. Top with cherries and blueberries, sprinkle amaretti over; serve immediately.
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
Soak the cherries in the Amaretto overnight,.
Drain the cherries and dry them with paper towels.
Melt the chocolate in a micorwave for about 15 seconds and then mix. May need another 15 seconds.
Dip the cherries into the chocolate and enjoy!
ot.
Pour into prepared canning jars, leaving about 1\" for
ust translucent, then add the cherries, orange rind, cinnamon stick, sherry