diced small 5 slices sourdough bread 1 cup milk 1 1/2 teaspoons A-1
How To make Brookfield's Meatloaf's Videos
Cooked Peach Jam - Wisconsin Garden Video Blog 632
- - - Today I’m making cooked peach jam as it’s the perfect time now that peaches are in season. Making jam is fairly easy and incredibly delicious. Simply heat peal approximately 3 pounds of peaches to remove the skins and pits then finely chop and measure into 4 cups of peaches. Place peaches in a large pan then add 1 package of Sure-Jel, 2 tablespoons of fresh lemon juice, and ½ teaspoons of butter (to reduce foaming). Bring mixture to full rolling boil while stirring constantly. When you can no longer stir down the full boil add 5 ½ cups of sugar all at once. Continue stirring until it returns to full boil then time it exactly for 1 minute and remove from heat. Immediately begin ladling the peach mixture into prepared Mason jars filling each to within ¼ inch from top. The next phase is placing them into a canner or steam canner. Bring water to a gentle boil and process for 10 minutes. Remove carefully and listen for the lids to pop so that you know they have sealed properly. You’ll find the complete directions inside the Sure-Jel box. If you haven’t watched the frozen version see our Wisconsin Garden Video Blog 630 – Freezer Peach Jam. These favorite jam recipes are just like eating a slice of sunshine. Enjoy.
Chef At Home - Left Overs
my server - yell at me on Discord if I did something wrong, username - ahdollaryt
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Robin Williams Laughs and Cooks Alongside Martha Stewart - Martha Stewart
Disc. Quest Presentation 092512
Part 6 of the September 2012 committee of the whole meeting of the Township High School District 208 Board of Education of Cook County in Riverside, Illinois.
Making Catsup - Wisconsin Garden Video Blog 441
This is the first time we've tried making catsup so we thought we start small with only 25 medium size tomatoes. The process takes several hours starting with washing, brewing spices, mashing, cooking, running them through the Foley Mill, adding salt and spices, reducing down the mixture, and of course the taste test and then the canning process. In the end this little batch was well worth the time and effort. Absolutely Delicious!
Food Country with Chef Michael Smith Episode 12: Flex Mussels
Chef Michael Smith prepares the mussels he harvested with Bob Fortune on the Brudenell River in Prince Edward Island.