Saturday, November 21, 2015

Raspberry Salt

<div itemscope itemtype="">
  <h1 itemprop="name">Raspberry Salt</h1>
 <span itemprop="image"></span>
  By <span itemprop="author" itemscope itemtype=""><a href="" rel="author">Dr. Jean Layton</a></span>
<time datetime="2015-11-18" itemprop="datePublished">November 18, 2015</time>
  <span itemprop="description"></span>
  Prep time: <time datetime="PT3M" itemprop="prepTime">3 min</time>
  Cook time: <time datetime="PT168H" itemprop="cookTime">1 Week</time>
  Total time: <time datetime="PT1H13M" itemprop="totalTime">1 week</time>
  Yield: <span itemprop="recipeYield">Two 1/2 pint jars</span>
  Equipment: 1/2 pint jars 
<span itemprop="recipeIngredient">1/2 pint ripe raspberries</span>
<span itemprop="recipeIngredient">3 cups kosher salt</span>

    <div itemprop="recipeInstructions">
      1.  Place 2 tablespoons in each jar. 
      2.  Rinse raspberries if you are worried about dirt then drain and dry. Otherwise place in jars  nestling the top of the berry into the salt, open end up. 
      3.  Pour salt over the berries. 
      4.  Shake the jar gently to make sure the salt surrounds and fills all the nooks and crannies of the berries.
      5.  Wait a week or longer to use, shaking every day. The salt will absorb the moisture from the berries and become damp.  It can be used damp or open the jar to let the moisture release.

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