This recipe for cranberry conserves comes from 1976’s Cross Country Cookery cookbook. Modern canning favors of a hot water bath, and here’s why.
This is an unusual recipe from the Cross Country Cookery cookbook. The author writes: I first saw this recipe in an Arizona Cookbook. I began to wonder about the berries of this plant in other states. I wrote the Cooperative Extension Service of Clemson University in S. C. They sent me the same recipe and assured…
Here’s a recipe for Pepper Jelly that comes from the Cross Country Cookery cookbook. Certo is the name brand for Sure-Jell Pectin and you can find it in most any grocery story – often right by the canning supplies.