Apple Salsas, Spreads,
Jams and Sauce Recipes

Whipped Honey Butter Recipe

Lightly Whipped Cream (Crème Chantilly)

Red, White and Blue Cream Cheese Appetizer Spread

Apple Cider-Rhubarb Sauce Recipe

Apple Spiced Cranberry Sauce

Red Apple Jelly Recipe

Apple Salsa with Cinnamon Chips

Apple - Cinnamon Jelly Recipe

Microwave Apple Jelly Recipe

Spicy Apple Salsa

Apple Butter Jelly Recipe

Apple Pear Salsa Recipe

Rose Apple Jelly Recipe

Green Apple and Papaya Salsa

Cinnamon Apple Jelly Recipe

Christmas Spiced Apple Jelly Recipe

Apple Salsa with Cinnamon Tortilla Chips

Grandmothers Crab-Apple Jelly Recipe

Apple Nectarine Salsa

Jellied Apples Recipe

Caramel Bourbon Vanilla Sauce

Apple - Avocado Salsa Recipe

Apple Spiced Cranberry Sauce

Apple Salsa Recipe 2

Apricot - Cherry Salsa Recipe

Apple Butter Recipe

Easy Apple Jelly Recipe

Apple Jelly Recipe

Crab Apple - Peach Jelly Recipe

Bread Recipes

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Jelly and Jam Helpful Hints

Sterilization of Empty Jars

Process Canning Jars

Sterilization of Empty Canning Jars

STERILIZATION OF EMPTY JARS

All jams, jellies and pickled products processed less
than 10 minutes should be filled into sterile empty jars.

To sterilize empty jars, put them right side up on the rack
in a boiling-water canner. Fill the canner and jars with
hot (not boiling) water to 1 inch above the tops of the
jars.

Boil 10 minutes at altitudes of less than 1,000 ft.
At higher elevations, boil 1 additional minute for each
additional 1,000 ft. elevation.

Remove and drain sterilize jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids and tighten screw bands.

Empty jars used for vegetables, meats and fruits to be
processed in a pressure canner need not be pre-sterilized.
It is also unnecessary to pre-sterilize jars for fruits,
tomatoes, and pickled or fermented foods that will be
processed 10 minutes or longer in a boiling-water canner.