You can vary and play with the basic recipe by using home canned items easily enough. Here is the original recipe given to me -- enjoy!
Taco Soup
1# ground beef (or venison, or ground turkey, or even a spicy sausage if you like it hot)
garlic and onion
Brown meat with onion and garlic then drain well.
1 14 oz can Mexican tomatoes (the ones mixed with peppers and such)
1 can pinto beans
1 can kidneys beans
1 cup salsa
1 can sweet corn -- do not drain
beef broth or tomato juice (I prefer tomato juice)
Blend together and add any other seasons you like. We simmer this all day :o) LOL...and we nibble on it most of the day, too! I like the tomato juice for the main base instead of the beef broth, but that's just me. We serve this with tortilla strips, some extra cheese and a dollop of sour cream.
Saturday, December 27, 2008
One Hour Yeast Bread
One Hour Bread
yields 3 loaves...or a variety of pan rolls, cinnamon rolls, mini loaves, hamburger buns, etc.
3 cups warm water
4 Tbs yeast
1/4 cup honey
Let this sit for a few moments, then add in:
1/2 cup very soft butter, or melt it
2 eggs
1 cup dry milk powder (we use buttermilk powder here)
8 cups flour (go ahead and play with this...half white/half wheat, all wheat, etc.)
All of this works well in my large Kitchen Aid mixer. I just turn it on and let it go until it all looks like bread dough :o) Then I pull it off the hook and plop it on the counter and let it rest for a few minutes. I usually grab the butter and coat the bread pans at this point so they're ready.
Knead and coax into 3 portions, then have at it. I plop and roll and press and knead and punch and what-have-you to remove the bubbles in the dough. Shape and lay in pans of choice. Let rise just to pan edge and place in ready oven at 350 for about 30-35 minutes. Check the bread when you think it's done by turning out of pan and tapping the bottom of the loaf. It will sound hollow and not thick. I cool mine on my cookie racks, lying on their sides. I also butter their tops :o)
This makes 3 regular loaves, or 9-12 mini loaves...or 1 loaf and 2 9x13 pans of rolls...or a bunch of hamburger or hot dog buns...or cinnamon-raisin bread...yum!
Oh -- no photo's of the finished bread yet -- they demolished a loaf and half already to day, and then wrapped the rest and put it in the pantry before I got any pictures!
yields 3 loaves...or a variety of pan rolls, cinnamon rolls, mini loaves, hamburger buns, etc.
3 cups warm water
4 Tbs yeast
1/4 cup honey
Let this sit for a few moments, then add in:
1/2 cup very soft butter, or melt it
2 eggs
1 cup dry milk powder (we use buttermilk powder here)
8 cups flour (go ahead and play with this...half white/half wheat, all wheat, etc.)
All of this works well in my large Kitchen Aid mixer. I just turn it on and let it go until it all looks like bread dough :o) Then I pull it off the hook and plop it on the counter and let it rest for a few minutes. I usually grab the butter and coat the bread pans at this point so they're ready.
Knead and coax into 3 portions, then have at it. I plop and roll and press and knead and punch and what-have-you to remove the bubbles in the dough. Shape and lay in pans of choice. Let rise just to pan edge and place in ready oven at 350 for about 30-35 minutes. Check the bread when you think it's done by turning out of pan and tapping the bottom of the loaf. It will sound hollow and not thick. I cool mine on my cookie racks, lying on their sides. I also butter their tops :o)
This makes 3 regular loaves, or 9-12 mini loaves...or 1 loaf and 2 9x13 pans of rolls...or a bunch of hamburger or hot dog buns...or cinnamon-raisin bread...yum!
Oh -- no photo's of the finished bread yet -- they demolished a loaf and half already to day, and then wrapped the rest and put it in the pantry before I got any pictures!
Canning Tables
This was a PDF file from one of the extension offices...thought I'd save it for myself and share it with anyone interested.
Table 1. Recommended process times in a dial-gauge pressure canner.
-------------------------------------------------------------------------
Canner Pressure (PSI)
at Altitudes of
-------------------------------
Style Jar Process 0- 2,001- 4,001-
of Pack Size Time 2,000 ft. 4,000 ft. 6,000 ft.
-------------------------------------------------------------------------
Chicken Without bones:
or Hot Pints 75 min 11 lb 12 lb 13 lb
Rabbit and
Raw Quarts 90 min 11 lb 12 lb 13 lb
With bones:
Hot Pints 65 min 11 lb 12 lb 13 lb
and
Raw Quarts 75 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Ground or Hot Pints 75 min 11 lb 12 lb 13 lb
Chopped
Meat Quarts 90 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Strips, Hot Pints 75 min 11 lb 12 1b 13 1b
Cubes or and
Chunks Raw Quarts 90 min 11 lb 12 lb 13 lb
-------------------------------------------------------------------------
Meat Hot Pints 20 min 11 lb 12 1b 13 lb
Stock,
(Broth) Quarts 25 min 11 lb 12 lb 13 lb
-------------------------------------------------------------------------
Soups* Hot Pints 60 min 11 lb 12 1b 13 1b
Quarts 75 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Fish Raw Pints 100 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Chili Con Hot Pints 75 min 11 lb 12 lb 13 lb
Carne
-------------------------------------------------------------------------
*Caution: Process 100 minutes if soup contains seafood.
Table 2. Recommended process times in a weighted-gauge
pressure canner.
-------------------------------------------------------------
Canner Pressure (PSI)
at Altitudes of
--------------------
Style Jar Process 0- Above
of Pack Size Time 1,000 ft. 1,000 ft.
-------------------------------------------------------------
Chicken Without bones:
or Hot and Pints 75 min 10 lb 15 lb
Rabbit Raw Quarts 90 min 10 lb 15 lb
With bones:
Hot and Pints 65 min 10 lb 15 lb
Raw Quarts 75 min 10 lb 15 lb
-------------------------------------------------------------
Ground or Hot Pints 75 min 10 lb 15 lb
Chopped
Meat Quarts 90 min 10 lb 15 lb
-------------------------------------------------------------
Strips, Hot Pints 75 min 10 lb 15 lb
Cubes or and
Chunks Raw Quarts 90 min 10 lb 15 lb
-------------------------------------------------------------
Meat Hot Pints 20 min 10 lb 15 lb
Stock,
(Broth) Quarts 25 min 10 lb 15 lb
-------------------------------------------------------------
Soups* Hot Pints 60 min 10 lb 15 lb
Quarts 75 min 10 lb 15 lb
-------------------------------------------------------------
Fish Raw Pints 100 min 10 lb 15 lb
-------------------------------------------------------------
Chili Con Hot Pints 75 min 10 lb 15 lb
Carne
-------------------------------------------------------------
*Caution: Process 100 minutes if soup contains seafood.
Based on "Complete Guide to Home Canning," Agriculture Information Bulletin 539, September 1994 revision.
How To: Can Butter
Here is a link to the instructions for canning butter. I've read about this back in the Y2k days, but never did try it. Seriously, though, it would be one of those things I'd like to have when things take a turn in the world. Obviously, it would be easier I suppose to simply make sure I have access to fresh milk (which I'd want as well anyway) and simply make my own as needed, but for those who aren't set up for milking animals yet, here's a thought for stocking the pantry nonetheless.
http://www.endtimesreport.com/canning_butter.html
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
http://www.endtimes
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
Cinnamon Cocoa Breakfast Rolls
Don't these sound delicious? Cocoa for breakfast :o) I wish the wood cookstove was up and running -- I can just see and smell these cooking in there! Well...after I learn to use the cookstove, that is. Can't be wasting cocoa and sweetness on a trial effort. That would be akin to sin.
Makes 12 Rolls
Directions
Makes 12 Rolls 3-1/2 to 4 cups all-purpose flour
1/2 cup sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1/4 cup milk
1/2 cup butter or mararine
1/2 cup cooked, mashed potato
2 eggs, large
1 tablespoon butter or margarine, melted
Cinnamon Cocoa Filling (recipe follows)
Powdered Sugar
Chocolate Glaze, optional
Directions
In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 18 x 12-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place, cut sides up, into 12 (2-1/2 inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or if desired, drizzle with Chocolate Glaze.
Cinnamon Cocoa Filling: Combine 1/4 cup sugar, 1 tablespoon unsweetened cocoa, and 1/2 teaspoon ground cinnamon. Stir to blend.
Chocolate Glaze: Melt 1 (1-ounce) square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth
Jar Cakes
Can't remember where I read about someone making jar cakes for their pantry, but it sent me hunting....a great pantry addition, but with the holidays coming up, what could be better than a jar cake, maybe some homemade cocoa blend to go along, in a nice gift bag or small basket?
Title: Applesauce Cake in Jars
Categories: Desserts, Canning
Yield: 1 servings
Categories: Cakes
Yield: 2 servings
Title: Applesauce Cake in Jars
Categories: Desserts, Canning
Yield: 1 servings
2/3 c shortening
2 2/3 c granulated sugar
4 large eggs
2 c applesauce
2/3 c water
3 1/3 c all-purpose flour, sifted
1/2 ts baking powder
2 ts baking soda
1 1/2 ts salt
1 ts ground cinnamon
2 ts ground cloves
2/3 c nuts; chopped, optional
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use.
Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.
Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.
Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all.
Store jars in a cool, dry place. They should keep for about a year. I've only been able to keep them for a few weeks, they don't last that long around here. They're wonderful for last minute gifts, especially for single friends.
Categories: Cakes
Yield: 2 servings
-it only makes 2 jars...
1 c all-purpose flour
1 c granulated sugar
1/2 ts baking soda
1/4 ts ground cinnamon (opt)
1/3 c butter or marg.
1/4 c water
3 tb unsweetened cocoa powder
1/4 c buttermilk
1 egg, beaten
1/2 ts vanilla extract
1/4 c walnuts, finely chopped
Sterilize, two Ball Quilted Crystal (#14400-81400-12oz) canning jars, lids & rings by boiling them for 15 min.. Remove the jars & allow them to air-dry; leave the lids & rings in the water until you're ready to use them.
Once the jars have cooled, grease the insides WITH shortening (DO NOT use Pam, Baker's Secret or butter).
In a small bowl stir together flour, sugar, baking soda & cinnamon, if desired. Set aside.
Preheat oven to 325-d..
In a pk saucepan combine butter or marg., water, & cocoa powder; heat & stir till marg. is melted & mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg & vanilla; beat by hand until smooth. Stir in nuts.
Divide mixture between the 2 canning jars. Place jars on a cookie sheet or they'll tip over. Bake the cakes in the center of the oven, moving them around periodically so they'll bake evenly.
Bake for 35-40 min. or until a pick inserted DEEP into the center of each cake comes out clean.
Remove the cakes, one-by-one from the oven. Place a lid, then a ring on & quickly screw down tightly. Place jars onto your counter top to cool. You'll know when they've sealed, you'll hear a "plinking" sound. If you miss the sound, test them once the jars have sealed by pressing down on the lids, they shouldn't move at all.
Store the jars in COOL, dark place, just as you would any canned goods. They should keep for about 6 months, maybe longer. I'm not sure, they don't last that long around here! To serve, pour the cake out & slice into rounds. If the shortening gets too cold, you may have to heat the jar up to get it out. I heat it briefly in my microwave; if you don't have one, dip it into hot water, it'll slide right out. Top WITH whatever you'd like. Ellie Collin
Title: Pumpkin Spice Cake in Jars
Categories: Cakes, Odd
Yield: 12 servings
1 c seedless raisins
1 c walnuts
2 c all-purpose flour
2 ts baking soda
1/4 ts baking powder
1/2 ts salt
2 ts ground cloves
2 ts ground cinnamon
1 ts ground ginger
4 eggs
2 c granulated sugar
1 c salad oil
16 oz can pumpkin
Preheat oven to 325-degrees.
Brush the inside of 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided) canning jars with shortening (DO NOT use Pam); set aside. The 1 pint jars are shorter but bigger around than the
decorative 12 oz jars, use either one. Sterilize the jars, lids & rings first. Coarsely chop the raisins & walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon & ginger in a
large bowl. Add raisins & walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick & yellow (2-3 minutes).
Gradually beat in the sugar until thick & light. At low speed, beat in the oil & pumpkin; blend well. Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2 full).
Wipe the sides of the jars off (inside/ outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for about 40 minutes or until a long pick inserted into the center (deep) of the cakes comes out clean.
When the cakes test done, remove the jars, one-by-one & immediately place a lid & ring on & screw down tightly. Make sure to use HEAVY-DUTY hot pads because the jars are VERY hot. Place on the counter to cool. You'll hear a "plinking" sound when they have sealed. I nearly forgot, keep the lids &
rings in the hot water until you're ready to use them; you want the gaskets hot so that the jars will seal. To sterilize the jars, lids & rings, boil them for 10 minutes.
The lemon sauce recipe will be next, it would probably go well with the Pumpkin Spice cake too. Ellie Collin
Quick Breads: Applesauce, Pumpkin Raisin, Pumpkin
Applesauce Snack Cake
This recipes comes from Maidens of Worth and is absolutely delicious. We make ours with either smooth or chunky applesauce and use Prairie Gold flour. I couldn't find it on their blog now, but I know it's there somewhere!
23 oz applesauce
1/2 cup + 2 Tbs butter
1 1/2 cups quick oats
1 1/3 cups brown sugar
3 large eggs
1 1/2 tsp. vanilla
2 1/4 cups flour
2 1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 cup raisins.
Heat applesauce and butter in pan until melted, stirring often. Stir in oats and let stand off heat.
Beat sugar, eggs and vanilla. Add to oat mixture.
Sift in flour, soda and spices. Stir just enough to mix. Fold in raisins.
Pour into greased 9x13 pan and bake @ 350 for 35-40 minutes.
Cool and cut in to 24 bars.
Raisin Pumpkin Snack Cake
This comes from The Budget newspaper, Cooking with Maudie, several years back.
4 eggs
2 cups pumpkin
2 cups flour
2 tsp baking soda
1/2 tsp nutmeg
1 cup sugar
2/3 cup raisins
1 cup brown sugar
3/4 cup butter, melted
1/2 cup nuts, chopped (optional)
Beat eggs. Stir in pumpkin. Combine all other ingredients and mix together well.
Bake in greased 9x13 pan @ 325 for 25-30 minutes.
Pumpkin Bread
Not sure where this one came from. I've had it for years. We made this because I buy large cans of pumpkin and still had a cup and half left over to do something with :o)
1/2 cup butter, softened
2 eggs
1 cup pumpkin
2 cups flour
1 cup brown sugar
1/2 cup raisins
1/2 cup chopped pecans or walnuts (optional)
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Beat butter until creamy. Add eggs one at a time beating well each time. Add in pumpkin, mixing well. Add dry ingredients and mix just enough to blend.
Pour into greased 8x4 loaf pan and bake @ 350 for 50-55 minutes. Cool on rack for 15 minutes, then remove from pan and cool completely.
This recipes comes from Maidens of Worth and is absolutely delicious. We make ours with either smooth or chunky applesauce and use Prairie Gold flour. I couldn't find it on their blog now, but I know it's there somewhere!
23 oz applesauce
1/2 cup + 2 Tbs butter
1 1/2 cups quick oats
1 1/3 cups brown sugar
3 large eggs
1 1/2 tsp. vanilla
2 1/4 cups flour
2 1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 cup raisins.
Heat applesauce and butter in pan until melted, stirring often. Stir in oats and let stand off heat.
Beat sugar, eggs and vanilla. Add to oat mixture.
Sift in flour, soda and spices. Stir just enough to mix. Fold in raisins.
Pour into greased 9x13 pan and bake @ 350 for 35-40 minutes.
Cool and cut in to 24 bars.
Raisin Pumpkin Snack Cake
This comes from The Budget newspaper, Cooking with Maudie, several years back.
4 eggs
2 cups pumpkin
2 cups flour
2 tsp baking soda
1/2 tsp nutmeg
1 cup sugar
2/3 cup raisins
1 cup brown sugar
3/4 cup butter, melted
1/2 cup nuts, chopped (optional)
Beat eggs. Stir in pumpkin. Combine all other ingredients and mix together well.
Bake in greased 9x13 pan @ 325 for 25-30 minutes.
Pumpkin Bread
Not sure where this one came from. I've had it for years. We made this because I buy large cans of pumpkin and still had a cup and half left over to do something with :o)
1/2 cup butter, softened
2 eggs
1 cup pumpkin
2 cups flour
1 cup brown sugar
1/2 cup raisins
1/2 cup chopped pecans or walnuts (optional)
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Beat butter until creamy. Add eggs one at a time beating well each time. Add in pumpkin, mixing well. Add dry ingredients and mix just enough to blend.
Pour into greased 8x4 loaf pan and bake @ 350 for 50-55 minutes. Cool on rack for 15 minutes, then remove from pan and cool completely.
Canning: Apple Pie Filling
Dana asked about my pie filling recipe. A long-time family friend of my husband's gave it to me years ago. I love it because it does make up a good amount, and it's delicious :o) You can whip open a jar or two for a pie, cobbler or crunch, or just a topper for cakes or ice cream.
Mullen's Apple Pie Filling
4 1/2 cups sugar
1 cup cornstarch
1 tsp salt (we personally don't use salt in anything we bake)
2 tsp cinnamon
3 tsp lemon juice
Mix all above with 10 cups of water in a large pot. Heat over medium-high until sugar is dissolved and bubbling gently. The 'sauce' will begin to thicken and keep a nice thick, smooth texture -- be sure to stir up along the bottom of the pan well and keep things blended.
Spoon into quart jars packed with apple slices. Lid and seal.
Process in water bath for 20 minutes.
I've no idea how many jars you will get with this. It has varied every time I've done it. Ballpark, you can get 16-19 quarts of apples per bushel. I had little hands (and some not so little hands!) sneaking apple slices all the while, so we only ended up with 10 quarts, plus 5 of the sauce remaining. I went ahead and water bathed the extra sauce for the same time length and it's in the pantry instead of the fridge.
It will vary with how you slice your apples (thin side or thicker) and how well you pack the slices into the jars as well (more apples, less sauce). I suggest packing them in as tightly as you can get them -- the slices do tend to float to the top of the jars after processing. Doesn't affect the taste one bit, but they do look funny :o)
I've never made apple cider vinegar. I'll have to look that up and see what it entails. I usually just buy several gallons at a time -- we don't drink it, but I have a couple recipes that uses it, and we add it to the chickens and goats waters for extra nutrients. I was going to make apple jelly with the peels and cores, but every recipe I found said not to do that with a tart apple,such as Granny Smith -- you have to add too much sugar for a nice-tasting product. Granny Smith is what I bought. Maybe we'll try it again some time.
Mullen's Apple Pie Filling
4 1/2 cups sugar
1 cup cornstarch
1 tsp salt (we personally don't use salt in anything we bake)
2 tsp cinnamon
3 tsp lemon juice
Mix all above with 10 cups of water in a large pot. Heat over medium-high until sugar is dissolved and bubbling gently. The 'sauce' will begin to thicken and keep a nice thick, smooth texture -- be sure to stir up along the bottom of the pan well and keep things blended.
Spoon into quart jars packed with apple slices. Lid and seal.
Process in water bath for 20 minutes.
I've no idea how many jars you will get with this. It has varied every time I've done it. Ballpark, you can get 16-19 quarts of apples per bushel. I had little hands (and some not so little hands!) sneaking apple slices all the while, so we only ended up with 10 quarts, plus 5 of the sauce remaining. I went ahead and water bathed the extra sauce for the same time length and it's in the pantry instead of the fridge.
It will vary with how you slice your apples (thin side or thicker) and how well you pack the slices into the jars as well (more apples, less sauce). I suggest packing them in as tightly as you can get them -- the slices do tend to float to the top of the jars after processing. Doesn't affect the taste one bit, but they do look funny :o)
I've never made apple cider vinegar. I'll have to look that up and see what it entails. I usually just buy several gallons at a time -- we don't drink it, but I have a couple recipes that uses it, and we add it to the chickens and goats waters for extra nutrients. I was going to make apple jelly with the peels and cores, but every recipe I found said not to do that with a tart apple,such as Granny Smith -- you have to add too much sugar for a nice-tasting product. Granny Smith is what I bought. Maybe we'll try it again some time.
Jams: Caramel Apple & Apple maple
Nothing much, but on my other blog a lady shared her Maple Apple and Caramel Apple jam recipes.
You can't go wrong with maple and caramel now can you?
I'm definitely heading back down to Pontotoc for more apples this weekend now. With a large family you can always use more jars of jam in the pantry! Hmmm....I'll have to get more pint jars -- I'm out of them. We tend to stick with quarts only, but I'm thinking 'specialty flavors' for jams might work best in the pints or halves.
Either way -- enjoy!
Apple-Maple Jam
7 cups Apples (Peeled & Cored)
6 cups Sugar
1 cup Maple Syrup
1 tsp Cinnamon
1 tsp Allspice
1/2 tsp Ground Nutmeg
1/2 tsp Cloves
Instructions:
Combine all ingredients in a large sauce pot.
Bring slowly to a boil.
Cook rapidly to jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 8 half pints
Caramel Apple Jam
6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy).
Stir in pectin. Bring to a full boil, stirring constantly.
Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam.
Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.
Yields 7 1/2 pints.
You can't go wrong with maple and caramel now can you?
I'm definitely heading back down to Pontotoc for more apples this weekend now. With a large family you can always use more jars of jam in the pantry! Hmmm....I'll have to get more pint jars -- I'm out of them. We tend to stick with quarts only, but I'm thinking 'specialty flavors' for jams might work best in the pints or halves.
Either way -- enjoy!
Apple-Maple Jam
7 cups Apples (Peeled & Cored)
6 cups Sugar
1 cup Maple Syrup
1 tsp Cinnamon
1 tsp Allspice
1/2 tsp Ground Nutmeg
1/2 tsp Cloves
Instructions:
Combine all ingredients in a large sauce pot.
Bring slowly to a boil.
Cook rapidly to jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 8 half pints
Caramel Apple Jam
6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy).
Stir in pectin. Bring to a full boil, stirring constantly.
Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam.
Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.
Yields 7 1/2 pints.
Care and maintenance of Cast Iron Cookware
Those cast iron skillets I have several of but don't use....here's what I found (and need to do):
And another:Seasoning Cast Iron
Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware.
Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)
New Pans
- Heat the oven to 250o - 300o
- Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
- Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
- Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
- Dry the pan immediately with dish towel or paper towel.
- Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
- Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
- Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
- Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.
I keep a one pound package of pure lard in my fridge. After I have dried and cooled the iron skillet, I rub a liberal coating of the lard over the inside of the skillet, being sure to coat the sides as well as the bottom. Next, I place it on a burner again, heat it over low heat until hot, and then let it cool. After it has completely cooled, I wipe out the excess lard with a paper towel. I let it sit until completely cold, then heat it again and wipe out the lard again. I let it again cool until completely cold. Coat once again with lard and repeat the process. This time, however, after wiping out the excess, the skillet is now ready to be put away until needed.
Each time after you use the skillet, do not clean with soap unless you have cooked something sticky in it, or made sauce or gravy. To clean, pour boiling water in the skillet, leave standing for 5 minutes or so, pour out the water and wipe clean. Dry well, then recoat with a thin layer of lard. Put away until next use.
There is a reason for the way these steps are done. For instance, after wiping dry, the skillet is further dried by heating. This is because the cast iron is porous and water can get in the pores. Although unseen, it may cause rust and will likely interfere with the seasoning process. The reason for seasoning is to fill these minute pores with lard. The more lard packed into the pores, the more 'non-stick' the skillet becomes. Boiling water is used to clean the skillet for the same reason. Soap can get into the pores and if not well rinsed, can affect the flavor of foods cooked in the skillet. You will, from time to time, have to use soap, so be sure to rinse well with very hot or boiling water to remove all soap. Then season as above.
In the case of stuck food, or stubborn stuck-on burnt food, a piece of steel wool or a soap filled scouring pad may be used. Just remember to rinse well.
Cast ironware is virtually indestructible with one exception: if dropped on a hard surface, or banged with something, they will crack. It takes a pretty good blow, but they will shatter, especially if cold. Many a camper has learned that lesson by dropping one on a rocky surface during a cold spell. Otherwise, with a little care, they can last a lifetime and the more they are used, the better they are and the more non-stick they become.
How To: Can Sausage (and other Ground Meats)
Canning Meats -- visit this site
Definitely keepers for my recipe files....do click either link (the titles of the recipes) and visit Sylvia's Christian Homekeeper site. It's well worth the time to browse those recipes and other files!
How To Home-Can Sausage
Feb 20th, 2008 by Sylvia
How To Home-Can Sausage
Omit sage from your recipe if you are mixing your own sausage. In canning it will make the sausage bitter. Use a very light hand with other herbs and spices including garlic and onion, they will become stronger tasting in the canned sausage.
I simply use a bit of hot red pepper, black pepper, salt, and some thyme or marjoram for sausage that is to be canned.
Use 2/3 lean meat to 1/3 fat to make the best canned sausage.
Can sausage the same way as you can ground meat, except:
# Make small patties, cook til very done.
# Unlike ground beef, you use the fat from cooking the sausage in canning it.
# Don’t fill the jar too full, 2/3 full is enough.
# Pour the grease in and cover the sausages.
# You may want to melt some extra lard to use in covering the sausages in the jars. Keep it very hot while waiting to be poured.
Adjust lids, can in pressure canner at 10 pounds pressure.
Pints 75 minutes
Quarts 90 minutes
How to: Can Bacon
Just a keeper for my own files here -- if you haven't visited Sylvia's site, The Christian Homekeeper, you really must!
How To Home-Can Bacon
Feb 20th, 2008 by Sylvia
I tried it and it works…Something to remember when using this recipe: keep the grease off everything! You will have trouble getting the lids to seal if you allow the grease to splatter on the jar rims or on the lids and rings. Do everything slowly and carefully to keep everything clean. One more thing….this is not a USDA approved method, can bacon at your own risk.
You will need:
Friday, December 26, 2008
A Blog Plan...
I need to organize my recipes that are scattered here and there, in files, in entries, and in wordpad notes.
Yes, I have real cookbooks...far too many, actually. LOL...I'm very ADHD in the cookbook department, if I need to have a label for it :o)
I hope to slowly (probably very slowly...) add recipes here. It will certainly be work-in-progress for quite some time. My recipes aren't anything special or extraordinary by any means. We are a simple kind of family. Dewey is a Class A Meat-and-Potatoes old fashioned kind of guy. We aren't flashy, we aren't gourmet :o)
Bear with me while I work on this...
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