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A Recipe for
Apricots - Halved Or Sliced
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This Recipe for Apricots - Halved Or Sliced is one of thousands in the Recipes-to-go Fruit Cookbook.
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
If you enjoy this Apricots - Halved Or Sliced Recipe - you should enjoy the recipe collections you can find on the websites below:
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
This is a recipe for Apricots - Halved Or Sliced from the recipe cookbook of Recipes-to-go (Fruit)
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Rice is born in water and must die in wine. |
| Italian Proverb |
Worries go down better with soup. |
| Jewish Proverb |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Quantity: An average of 16 pounds is needed per canner load of 7
quarts; an average of 10 pounds is needed per canner load of 9 pints.
A bushel weighs 50 pounds and yields 20 to 25 quarts-an average of
2-1/4 pounds per quart.
Quality: Select firm, well-colored mature fruit of ideal quality for
eating fresh.
Procedure: (Optional--Dip fruit in boiling water for 30 to 60 seconds
until skins loosen. Dip quickly in cold water and slip off skins).
Wash fruit. Cut in half, remove pits and slice if desired. To prevent
darkening, keep peeled fruit in ascorbic acid solution. Prepare and
boil a very light, light, or medium syrup or pack apricots in water,
apple juice, or white grape juice. Raw packs make poor quality
apricots.
Processing directions for canning apricots in a dial or weighted-gauge
canner are given in Table 1 and Table 2.
Table 1. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge
Pressure Canner.
Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time:
10 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 2. Process Times for Apricots (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.
Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time:
10 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Serves: 1
Apricots - Halved Or Sliced Recipe brought to you by Recipes To-Go