Type what you have

Ingredients

• ✓ allspice berry
• apple cider
• pineapple juice
• cranberry juice
• orange
• cinnamon stick
• clove

Instructions

1. 1 Pour apple cider, pineapple juice, and cranberry juice into a stockpot. Place orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch or directly into the apple cider mixture. Bring apple cider mixture to a boil; reduce heat and simmer until flavors have blended, 15 to 20 minutes. Remove orange slices and spices before serving.

By JP

Ingredients

• ✓ allspice berry
• water
• sugar
• honey
• ginger root
• cinnamon stick
• clove
• peppercorn
• nutmeg

Instructions

1. 1 In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

By Billy B Hillbilly

Ingredients

• ✓ allspice berry
• cranberry
• water
• orange juice
• pineapple juice
• lemon juice
• white sugar
• cinnamon stick
• clove

Instructions

1. 1 Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
2. 2 Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

By PPedd

Ingredients

• ✓ allspice berry
• red wine
• cinnamon stick
• clove
• lemon peel
• orange peel
• sugar

Instructions

1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Ingredients

• ✓ allspice berry
• apple cider
• maple syrup
• cinnamon stick
• clove
• orange peel
• lemon peel

Instructions

1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
4. 4 Remove from heat; discard spice bundle.
5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Ingredients

• ✓ allspice berry
• water
• brown sugar
• white sugar
• ginger
• peppercorn
• cinnamon stick
• vodka
• rum
• orange juice
• pineapple juice
• ice
• lemon

Instructions

1. 1 Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.
2. 2 Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve.

By splash035

Ingredients

• ✓ allspice berry
• water
• sugar
• clove
• tea bag
• pineapple juice
• lemon
• orange

Instructions

1. 1 Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.

By MamaBogan85

Ingredients

• ✓ allspice berry
• water
• honey
• orange
• lemon
• raisin
• cinnamon stick
• caraway seed
• clove
• grain alcohol

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and honey into a large pot over medium heat; stir to combine. Stir in orange and lemon quarters, raisins, cinnamon sticks, caraway seeds, allspice berries, and cloves; bring mixture to a boil.
3. 3 Reduce heat to a simmer, and cook, stirring occasionally, for 30 minutes. Remove from heat, and strain liquid into a large pot. Allow to cool for a few minutes.
4. 4 Slowly pour the grain alcohol into the honey mixture, and stir to combine.
5. 5 Pour into bottles, and cap; refrigerate until use. Serve gently warmed in shot glasses.

By StacieGo

Ingredients

• ✓ allspice berry
• clove
• cardamom pod
• star anise
• apple cider
• cranberry juice
• brown sugar
• cinnamon stick
• ginger
• bourbon
• orange peel

Instructions

1. 1 Gather the ingredients.
2. 2 Tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet.
3. 3 Combine apple cider, cranberry juice, and brown sugar together in a pot; bring to a simmer. Add cinnamon sticks, ginger, and spice sachet to cider mixture and steep for 20 minutes.
4. 4 Pour 1 fluid ounce bourbon into each mug and top off with spiced cider.
5. 5 Rub the edge of each mug with orange peel and drop into the drink.

By Doc Simonson

Ingredients

• ✓ allspice berry
• vinegar
• water
• sugar
• cranberry
• cardamom
• cinnamon stick
• ice cube
• ginger beer
• club soda

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.
3. 3 Fill 2 highball glasses halfway with ice. Add 1 fluid ounce cranberry shrub, 4 fluid ounces ginger beer, and 1 fluid ounce club soda to each glass. Stir well.

By Buckwheat Queen

Ingredients

• ✓ allspice berry
• water
• hibiscus petal
• cinnamon stick
• clove
• nutmeg
• sugar
• ice cube
• sparkling water
• lime

Instructions

1. 1 Combine water, hibiscus petals, cinnamon stick, whole clove, allspice berry, and nutmeg in a medium saucepan over high heat; bring to a boil. Reduce heat; simmer 1 ½ hours.
2. 2 Off heat, stir in sugar until dissolved, about 1 minute. Cool syrup to room temperature, about 1 hour. Refrigerate until ready to use.
3. 3 Fill 10 glasses with ice. Add 3 fluid ounces hibiscus syrup to each glass; top with 8 fluid ounces sparkling water. Squeeze 1 lime wedge into each glass.

By CJ

Ingredients

• ✓ allspice berry
• water
• natural sweetener
• clove
• black peppercorn
• red wine
• simple syrup
• sparkling water
• orange juice
• orange
• lemon
• lime
• ice cube

Instructions

1. 1 Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
2. 2 Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
3. 3 Remove from heat, allow to cool completely.
4. 4 Pour syrup through a strainer to remove spices.
5. 5 Pour syrup into a jar with lid and store refrigerated. Shake before using.
6. 6 Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
7. 7 Serve over ice in large red wine glasses.

By TruviaR

Ingredients

• ✓ allspice berry
• cardamom seed
• nutmeg
• caraway seed
• clove
• cinnamon stick
• peppercorn
• saffron thread
• ginger root
• turmeric
• orange zest
• lemon zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ allspice berry
• cinnamon stick
• clove
• cranberry
• water
• white sugar

Instructions

1. 1 Wrap cinnamon sticks, cloves, and allspice berries in a spice bag.
2. 2 Combine cranberries, water, and spice bag in a medium saucepan over medium heat. Cook until cranberries begin to burst, about 10 minutes.
3. 3 Stir in sugar and reduce the heat to low. Continue cooking until sugar dissolves, about 5 minutes. Remove from the heat and let cool to room temperature, about 30 minutes.
4. 4 Remove and discard spice bag. Cover cranberry sauce and chill in the refrigerator before serving, 8 hours to overnight.

By Marjk

Ingredients

• ✓ allspice berry
• cinnamon stick
• clove
• red wine vinegar
• blueberry
• sugar
• brown sugar

Instructions

1. 1 Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
2. 2 Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
3. 3 Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

By foodelicious

Ingredients

• ✓ allspice berry
• vinegar
• water
• sugar
• cranberry
• cardamom
• cinnamon stick

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.

By Buckwheat Queen

Ingredients

• ✓ allspice berry
• cinnamon stick
• clove
• cranberry
• orange juice
• apple
• pear
• sugar
• brown sugar

Instructions

1. 1 Place the cinnamon sticks, allspice berries, and cloves onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place the sachet into a large saucepan along with the cranberries and orange juice. Bring to a boil over high heat, and cook until the berries begin to burst, about 10 minutes.
2. 2 Stir in the apples, pears, white sugar, and brown sugar. Return to a boil, then reduce heat to medium-low, and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice sachet. Scrape the sauce into a bowl, cover, and refrigerate overnight. Serve cold.

By Lisa Gentzler Shafer

Ingredients

• ✓ allspice berry
• orange
• lemon
• cinnamon stick
• clove
• cardamom pod
• black peppercorn

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
3. 3 Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
4. 4 Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

By Yoly

Ingredients

• ✓ allspice berry
• orange juice
• white sugar
• brown sugar
• cinnamon
• cranberry
• orange zest

Instructions

1. 1 Combine orange juice, white sugar, brown sugar, cinnamon, and allspice berries in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Add cranberries and cook, stirring occasionally, until cranberries start to pop, about 10 minutes. Mix in orange zest and keep simmering, stirring occasionally, about 10 minutes more. Remove from heat and allow to cool and thicken.

By Craig Richman

Ingredients

• ✓ allspice berry
• mustard seed
• coriander seed
• red pepper flakes
• ginger
• bay leaf
• cinnamon stick
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Ingredients

• ✓ allspice berry
• coriander seed
• cumin seed
• mustard seed
• anise seed
• fenugreek seed
• turmeric

Instructions

1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Ingredients

• ✓ allspice berry
• black peppercorn
• celery seed
• mustard seed
• green onion
• water
• white vinegar
• kosher salt

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ allspice berry
• achiote seed
• cumin seed
• black peppercorn
• clove
• habanero pepper
• orange juice
• white vinegar
• garlic
• salt
• lemon
• tequila

Instructions

1. 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
2. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

By LiberallyGillian

Ingredients

• ✓ allspice berry
• red chile pepper
• pork butt
• pork fat
• clove
• cider vinegar
• garlic
• oregano
• salt
• black pepper
• cumin seed
• hog casing

Instructions

1. 1 Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
2. 2 Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
3. 3 Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
4. 4 Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
5. 5 Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
6. 6 Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
7. 7 Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
8. 8 Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
9. 9 Cook as desired or chill in the fridge for up to 3 days.

By brandon

Ingredients

• ✓ allspice berry
• red wine
• garlic
• juniper berry
• clove
• black peppercorn
• fennel seed
• white peppercorn
• red pepper flakes
• salt
• prague powder
• nutmeg
• pork belly

Instructions

1. 1 Combine wine and garlic. Set aside.
2. 2 Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
3. 3 Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
4. 4 Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.

By brandon

Ingredients

• ✓ allspice berry
• peking duck leg
• salt
• lemon
• garlic
• juniper berry
• thyme
• duck fat

Instructions

1. 1 Season duck legs with kosher salt on both sides. Place in a large resealable bag. Add lemon zest and slices, garlic, allspice berries, juniper berries, and fresh thyme. Seal the bag; massage duck legs through the bag until all of the ingredients are evenly dispersed. Marinate in the refrigerator for 24 hours.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Remove duck legs from the marinade. Rinse them off and pat dry. Place remaining marinade ingredients in the bag in the an oven-safe dish, preferably enameled cast iron or glass, just large enough to hold the legs in a single layer. Arrange legs skin-side down in the dish.
4. 4 Pour duck fat into a small saucepan and warm over low heat until liquid. Pour over legs until they are completely covered. If the legs are not covered, add olive oil until they are. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
5. 5 Bake in the preheated oven until the meat pulls easily from the bones, 6 to 7 hours.
6. 6 Remove legs from fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck until it is covered completely. Seal and allow to cool to room temperature. Once cool, refrigerate and let duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

By Bryce Gifford

Ingredients

• ✓ allspice berry
• apple
• apple cider
• brown sugar
• kosher salt
• cinnamon stick
• star anise
• clove
• lemon juice

Instructions

1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
2. 2 Preheat the oven to 275 degrees F (135 degrees C).
3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Ingredients

• ✓ allspice berry
• water
• cider vinegar
• sugar
• clove
• nutmeg
• ground ginger
• apple
• lemon juice

Instructions

1. 1 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple pickles ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water, vinegar, sugar, allspice berries, cloves, nutmeg, and ginger in a small saucepan; bring to a boil over medium-high heat, stirring until sugar dissolves.
3. 3 Meanwhile, toss apples with lemon juice in a bowl; pack into hot, sterilized jars.
4. 4 Pour boiling sugar syrup over apples, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Set jars aside at room temperature until cool, about 2 hours.
5. 5 Press centers of lids with a finger to ensure lids do not move up or down. Place jars in the refrigerator; wait before opening for at least 1 week.

By Angel_1988

Ingredients

• ✓ allspice berry
• pork rib
• salt
• black pepper
• vegetable oil
• onion
• water
• bay leaf

Instructions

1. 1 Season pork ribs with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook ribs until evenly browned, about 5 minutes per side. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Pour in water; add allspice berries and bay leaves. Cover and simmer until flavors combine, about 40 minutes. Season with salt and pepper.

By Jola

Ingredients

• ✓ allspice berry
• canning jar
• lid
• ring
• zucchini
• onion
• carrot
• garlic
• dill
• black peppercorn
• mustard seed
• bay leaf
• water
• vinegar
• salt
• white sugar

Instructions

1. 1 Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
3. 3 Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
4. 4 Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jola