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The DIY way to make summer's prettiest drink, no food coloring required.
For a classic lemon shake up, you're going to need lemons, sugar, ice, water and a large mason jar (I used a 24-ounce Ball jar) to mix and muddle everything in. The jar will also serve as your glass.
Most store-bought pink lemonade is simply colored with concentrated grape juice or dyes. [12] Among those using natural colors, grape is the most popular, but cranberry juice , beet juice or syrup made from brightly colored fruits and vegetables such as rhubarb , raspberries , strawberries , or cherries are also used.
Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in ...
John Landis Mason, inventor of the Mason jar. In 1858, a Vineland, New Jersey tinsmith named John Landis Mason (1832–1902) invented and patented a screw threaded glass jar or bottle that became known as the Mason jar (U.S. Patent No. 22,186.) [1] [2] From 1857, when it was first patented, to the present, Mason jars have had hundreds of variations in shape and cap design. [8]
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Country Time lemonade flavor drink mix was introduced in 1975 by General Foods. Over the years various other flavors, including pink, raspberry, and strawberry lemonade, were added. In 1981 A&W acquired a license to make the bottled and canned ready to drink product from then-owner General Foods. [1]
So it seems like the Kitchen Magician has Mexican food on the brain lately, with Green Salsa Chicken and Taco Shells as the last (and actually, the first!) two recipes. So why not keep the theme ...