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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Spread the sorrel out on aluminum foil or a white cloth which will make it easy to spot and remove any debris or unfit sorrel pieces. 2. After you have cleaned the sorrel pour it into a large cooking pot with 8 cups of water. Add the the two rounded tablespoons of ginger. 3. Boil the mixture for10 minutes after it begins to boil. Remove immediately and pour through a strainer into a suitable container. 4. Return the remains from the straner and return to the cooking pot and add 2.5 cups of water. Bring to a rapid boil again and remove after 10 minutes. 5. Strain the mixture and discard the residue. 6. Sweeten with 1.5 cups of white sugar or to taste. 7. Cool then serve over ice. Refrigerate the remainder.