Canning Jars Favorites
I ordered a dozen of these to paint with turquoise Vitrea paint for a cheap, DIY centerpiece idea for our wedding. The jar package arrived with three broken, which is a surprise and a mess upon opening them, but the sellers were very easy to deal with and sent us three more pretty quickly, which arrived just fine. Perfect price and perfect jars for our use of them!
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Can Peaches in a
Can Peaches in a Canning Jar. Part of the series: How to Can Fruits & Vegetables. Discover tips for canning peaches in a canning jar, in this ...
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Flying Biscuit Cranberry Apple Butter and Biscuit
queenofthemoodswingset2 posted a photo:
Flying Biscuit Cranberry Apple Butter
* 2 cups of dark brown sugar
* 1 cinnamon stick
* 1 1/4 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cloves
* 1 cup freshly squeezed orange juice
* 2 cups cranberries
* 10 Granny Smith apples, peeled, cored, and thinly sliced
Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan. Bring to a simmer and add the cranberries. Cook over medium heat until cranberries begin to pop.
Add the apples and cook over low heat, stirring frequently. Cook until apples are tender and falling apart. Puree contents of saucepan in a food processor or mash with a potato masher until smooth and thick. Cool and serve with hot biscuits.
Cranberry Apple Butter will keep for 2 to 3 weeks in the refrigerator.
Yields: 4 ½ Cups (I used northern spy apples and the yield was about 8 1/2 cups)
follow these instructions for preserving: nchfp.uga.edu/how/can_02/apple_butter.html
www.pba.org/programming/programs/atlanta_cooking/flyingbi...
Ingredients
3 cups all-purpose flour (*Note: a soft winter wheat flour, such as White Lily, works best)
1 tablespoon plus 1-1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons sugar
6 tablespoons unsalted butter, at room temperature (it should be consistency of shortening)
2/3 cup heavy cream
2/3 cup half an half
tablespoons half and half for brushing on top of biscuits
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1.Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
2. Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.
3. Make a well in the center of the flour and pour in all the heavy cream and half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into ball.
4. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled one more time. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.
Makes 8 to 12 biscuits, depending on the size of the cutter.
recipe from: www.pba.org/programming/programs/atlanta_cooking/flyingbi...
note that if you want to make the biscuits use this recipe: www.easygourmetrecipes.com/html/recipe_database/recipes.c... (there's a typo on the pba website)
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August 23rd, 2010 at 12:46 am
We received these jars on time and unbroken – what more could you ask. Shipping was a bit expensive though.
August 24th, 2010 at 12:32 pm
I have no idea about English measurements, but these are ‘pint’ jars and look like typical store-bought-jam sized jars. So far I have made peach and apricot preserves with these jars with no trouble. BTW, they also shipped well-packaged and with no breakage. The wide-mouth jars are best for jams and jellies IMHO because its much easier to get the last bits of jams out of the jar. Have you ever tried to get all the (store-bought) grape jelly out of those wretched Welches plastic jars?! Excellent jelly, terrible packaging! I prefer not to subject my treats to such treatment, and these superb glass jars ensure that doesn’t happen.
Side note: These are the largest jars that you can use in a hot water bath fruit canning procedure with the All-American model 910 (their smallest) pressure cooker/canner. Pints and half-pints only, for hot water treatment (quart sizes are too tall) in that particular model.
Have fun!
p.s: for simple, tasty and tasteful gifts, consider half-pint jars.
August 26th, 2010 at 12:35 am
The product arrived on time and just as descibed. The service wes extremely efficient and it was an easy transaction. The jars are just perfect for making strawberry jam. I love them and would highly reccommend this product.AA++
August 27th, 2010 at 12:42 pm
I use these to store my freshly made juice. Wide mouth jars means I can stick my entire hand and clean out the bottom of the jar.
August 29th, 2010 at 12:51 am
I don’t can, however, I needed an inexpensive alternative to storing my flour products in glass jars without having to spend an arm and a leg on other glass jar containers. This was adequate, however, I was uncertain as to how much flour it would hold (not that much) next time I will order larger jars.