http://www.durgan.org/URL/?KYQUO 9 October 2012 Cranberry.
Twelve pounds of cranberries was processed into 10 litres of juice. About five litres of water was added to make drinkable.Cranberries are in season in several places throughout the country. A few apples were added to reduce the sourness of the cranberries. The product was pressure canned at 15 PSI for 15 minutes for long term storage.
You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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