Search results
Results from the WOW.Com Content Network
1. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch ...
Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...
Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acidic additives have been added. Although an ordinary boiling ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate
Boil until reduced by half, about 30 minutes. Add the rosemary sprig and let stand for 10 minutes; discard the rosemary. 5. Preheat the oven to 350°. Arrange the peaches in an 8-by-11-inch baking ...
Because you can't have summer without ripe peaches. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach ...
When life gives you peaches, reach for some fresh whipped cream. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Mail. Sign in ...
Most regular pressure cookers are used with 5-10 mm of water in the bottom, and even then, they will cook for well over half an hour at medium heat. The heat source can also be maintained for a few more minutes to simulate the behavior of a large, thick-walled canning pressure cooker. —Quicksilver T @ 00:25, 7 October 2009 (UTC)