Canning Fruits with Spices and Flavorings

A variety of spices, herbs, wines, and liqueurs are used to add flavor and interest to fruits, sauces and juices. Ground spices are used unless the recipe calls for whole, crushed or slivered, etc. Use only the form called for in the recipe. Substituting ground spices for whole spices may affect the visual appearance and flavor. Some spices are tied in a spice bag or several layers of cheesecloth, cooked with the syrup or fruit and removed before canning.

Water, liqueurs, and other flavorings impart their unique characteristics to the overall flavor of the recipe. It is not neccessary to buy the most expensive brand of wine or liqueur; however, their natural characteristics, flavors and color should be considered to achieve a complimentary blending with the fruit.

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