Let fruit and water stand 6 days or longer.
Then remove hulls and seeds and strain it.
The fruit and water ratio can be increased to any amount.
To each gallon of juice, add 2 to 3 pounds sugar.
Then let ferment in crock or large container.
Container should be full of liquid and daily add sugar water to keep container full.
Fermentation is complete when mixture no longer bubbles, approximately 2 weeks. Pour into jars.
2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
