Gangsta Boo Hard Not 2 Kill

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Clemson Extension Food Systems and Safety Agent Faith Isreal joins in the studio for a hands-on canning demonstration. Faith will show how to preserve apples by making apple conserves – a delicious spread perfect for enhancing a variety of dishes. • https://nchfp.uga.edu/how/make-jam-je... • APPLE CONSERVE with powdered pectin • 4½ cups finely chopped red apples (about 3 pounds apples) • ½ cup water • ¼ cup lemon juice • ½ cup raisins • 1 package powdered pectin • 5½ cups sugar • ½ cup chopped nuts • Yield: About 6 or 7 half-pint jars • Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. • To prepare fruit. Select tart apples. Sort and wash apples. Remove stem and blossom ends and core; do not pare. Chop apples fine. • To make conserve. Combine apples, water, lemon juice, and raisins in a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Add nuts. Remove from heat. If desired, add 3 or 4 drops red food coloring. Skim. • Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

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