Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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The kitchen has been a flurry of activity with home canning to restock the pantry after our move last year. Now a lot of folks think home canning is all about jams, jellies, pickles, applesauce and tomatoes. Well, it is all about those home canned products but it is so much more. Home canning is also about putting homemade convenience products in your pantry. This includes delicious home canned foods like chili with beans and spaghetti sauce with meat. These are two must have homemade convenience foods in out pantry.
I use my own TNT recipes for home canned chili with beans and spaghetti sauce with meat. Both are processed in the pressure canner (large pot with label) for 60 minutes at 10 lb pressure using 500 ml jars. I will discuss both in a bit more detail in the next couple of posts.
Pictured are the jars of chili sauce with beans (3 rows closest to wall) and spaghetti sauce with meat (3 rows closest to counter edge). Jars just removed from the canner will still have the contents boiling and they are subject to thermal shock by sitting on a cold surface or getting a draft. To the right out of camera range is a set of patio doors. If they are open I close them to prevent drafts. Overhead is a ceiling fan that I also turn off. I set the hot jars on T-towels on the ceramic tile surface just to be on the safe side. The jars will sit as is undisturbed until well cooled then seals tested after 24 hours, the bands are removed and washed along with the jars. Don't they just look delicious?
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