RECIPES
Flavoring. Use maple, vanilla (both natural and artificial),
and any pure spice. They are free of molds, solvents and ma-
lonate.
Honeys. Get at least 4 flavors for variety: linden blossom,
orange blossom, plain clover and local or wild flower honey
Add vitamin C to newly opened jar to detoxify ergot mold (¼
tsp. per pint). Since jars must be sterilized, purchase your honey
in bulk from a health food store.
Jams and jellies. They are not safe unless homemade.
Fruit syrup. Use one package frozen fruit, such as cherries,
blueberries or raspberries. Let thaw and measure the amount in
cups (it might say on the package). Add an equal amount of
clover honey to the fruit. Also add ¼ tsp. vitamin C powder.
Mix it all in a quart canning jar and store in the refrigerator.
Use this on pancakes, cereal, plain yogurt and homemade ice
cream too. Use to make your own flavored beverages in a selt-
zer maker. If you wish to use fresh fruit, bring it to a boil to
sterilize. Use it up in a few days or boil to sterilize it again.
Note for diabetics
Diabetics must not use artificial sweeteners. Nor can they
use all the sweeteners listed. Try stevia powder instead.
Preserves
Keep 3 or 4 kinds on hand, such as peach, pineapple, and
pear. Peel and chop the fruit. It should not have any bruises. If
you use a metal knife, rinse the fruit lightly afterwards. Add just
enough water to keep the fruit from sticking as it is cooked
(usually a few tablespoons). Then add an equal amount of
honey, or to taste and heat again to boiling. Put in sterile jars in
refrigerator. Make lemon marmalade the same way, slicing the