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mommajanet

Anyone have a good mulled wine recipe?

This yummy recipe is compliments of Mirassou Winery in CA:

3 cups water 12 cloves
1 cup sugar peel of 1 lemon
1 cinnamon stick

Simmer 10 mins, then add:

1/2 cup brandy
2 (750 ml) dry red wine

Do not boil. Bring to coffee temp.

canning

OK, so here is how I solved my problem. I re-processed all the jars in a boiling water bath for 10 minutes after full boil. All the jars sealed this time. I did wipe all the jars down before putting the lids on. This recipe is a family one, passed down through at least 3 generations. And, yes, I didn't use the water method the 1st time, but will in the future. My mom never processed this in water, so I was doing it her way. all other fruits and veggies were given the bath treatment, but never her jams and jellies. Live and learn. thanks for all the great input.

canning

I made 15 jars of apple butter, and none of the jars sealed. I had hot, sterile jars and hot butter, standing at room temp. when I was done. Now, I am trying to save my butter using the boiling-water method. I think I forgot to tighten the rings on the jare the 1st time. Now, the rings ore tight. Any suggestions as what went wrong, and am I on the right track to save my work?

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