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45 mL) bottled lemon juice 1. Place lavender buds on a 4-inch (10-cm) square of cheesecloth; tie with kitchen string. 2. Place apricots in a large bowl; mash with a potato masher until crushed. Stir in sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight. 3. Pour apricot mixture into a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high. Cook, stirring constantly, 45 minutes or until mixture is thickened and a candy thermometer registers 220°F (104°C).

Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. 5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. /250-ML) JARS Tomatoes make superb jam, whether sweet or savory. We call this grown-up ketchup! 6 lb. (3 kg) plum tomatoes, cored and chopped 1 tsp. (5 mL) salt � tsp. (2 mL) freshly ground black pepper 3 garlic cloves, minced 2 bay leaves 1½ cups (375 mL) sugar � cup (125 mL) balsamic vinegar � cup (60 mL) Pinot Grigio or other dry white wine 2 tsp.

Occasionally, it may be necessary to rotate the trays to ensure even drying of all the food. Each dehydrator is different, so follow your unit’s instruction manual. CURING AND SMOKING The unmistakable allure of salt-cured and smoked meats has kept this primitive and ancient preserving method a part of every cultural heritage in the world. Curing (and brining) preserves by using salt to draw out moisture; in the case of meats and seafood, however, it must be combined with another preservation method to make the proteins safe to eat.

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A View of the Coinage of Ireland by Lindsay John

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