Preparations for Canning

My live-in girlfriend and I have started a small garden this year, in the hopes of having fresh produce in abundance in the fall. We also want to try our hand at canning. I remember my grandmother canning foods from her garden when I was a boy and I want to carry on the tradition.

So I've done a bit of research on various canners. We were going to purchase a waterbath and a pressure canner separately, but from what I understand, you can use a pressure canner to waterbath can as well, just don't turn the lid so it cannot build up pressure.

While reading about all the different canners that are out there on the market, I came across one called an All American Canner. From what I've read, this is the best of the best. However, it is a bit pricey. So, not knowing if we are going to want to continue this year after year, we decided to invest in another canner that I've heard good things about. A Presto brand canner. (to peruse a variety of brands of canner visit Pressure Canners)

I'm hoping we have good results with the Presto. I'm waiting for it to arrive, we ordered it yesterday. I'd love to hear about other's experiences using the Presto canner. I'll keep you updated on our canning adventures.

Below is the canner we are waiting for:

Presto Canner

How to Dehydrate Apples

Well it is that time of year, when there is plenty of food to be had, more than plenty in  my case and some of it needs to be preserved. My family has been canning, freezing, and dehydrating lots of food. Today I'm focusing on dehydrating apples, because I keep getting them by the bushel from the apple trees out back.

I use a food dehydrator to dehydrate my apples, my grandfather still uses the sunlight and screen method. Kinda like this one from Blindguru.com:

I just feel like using the dehydrator is a little quicker and I don't have to rely on sunny weather. So if you are interested in dehydrating your apples, here is the method I use:

I peeled, cored, and sliced my apples (no thicker than 1/4", but I try to do them as thin as I can)
I soaked my apples in a mixture of 1/4 cup pineapple juice and 1 cup water.
I then placed my apples in the dehydrator being sure not to overlap them.  
Dry them 6 to 12 hours until they are pliable.

Now, for those of you who are new at dehydrating, here are a few tips on storing your dehydrated foods:

Wait for your dried food to be completely cool to the touch before you store it.
With apples, they will need to be conditioned before you can store them, as with other fruits. To do this you will need to put your apples into a jar, being sure they are very loosely packed. Shake once a day for 7 to 10 days to be sure that remaining moisture is evenly distributed. If you see any condensation on the jar then your fruit needs to be returned to the dehydrator.
Once the conditioning period is up and your apples are ready to go, then you can store them air tight containers or freezer bags.
I prefer to store them in small pint size canning jars, storing in small batches also helps to maximize freshness and keep down cross contamination.

Hope all this info helps you out in your dehydrating endeavors!

On a search for new and untried (by me) recipes

Since I don’t get paid until Monday and money is low and there is a weekend in between, I think I am going to stay in this evening and cook something for me and my girl. (Cooking is almost always cheaper than dining out as my mother constantly reminds me.)

I am tired of the same old dishes so I’ve been perusing Food Network to see if I can find something fun and unique to make for dinner.

I still haven’t found anything that seems to sit just right. I’m in the mood for something, but I can’t quite put my finger on what…



I need something to fill that blank space on my plate…

Anyone know of any good websites for unusual food fare recipes? Help a man out if you do!

How to Make Comfort Food with a Pressure Cooker

My allergies have been bothering me (all this pollen I guess). :/ and that always makes me feel run down and in dire need of some of mom’s home cooked comfort food. But alas, mom is on vacation (and I was not invited! the horror!). So I dropped by her house, rummaged through her recipes and cabinets, borrowed her pressure cooker and headed home.

Honestly, I think I might have made the soup almost as good as she does and on the first try too. Or else my head is so stopped up my taste-buds aren’t operating correctly. Which the 2nd possibility is most likely in this particular situation.

Now for those of you who are suffering from colds, allergies, etc. and need some good comfort food, grab a pressure cooker and try out my mom’s Potato and Cheese Soup:

Mom’s Potato and Cheese Soup

Ingredients:
4 large peeled potatoes, cut into 1” cubes
4 small onions, chopped
1 1/2 cups of water
4 cups of milk
2 tsp. salt
1/4 tsp. pepper
3 cups shredded cheddar cheese
1 tbsp. chopped parsley

Directions:
Put potatoes, onions, salt and water into pressure cooker. Close the cooker. Bring to full pressure on high heat. Reduce your heat and cook for 3 minutes Remove cooker from heat. Allow to cool naturally, till there is no pressure inside cooker Open cooker. Mix the mixture smooth (I use a cake mixer). Return soup to pressure cooker. Add milk and pepper. Place cooker on medium heat and bring to boil, stirring constantly. Add cheese and stir until it melts. Serve immediately and garnish with parsley.



If you try this comfort food recipe I guarantee that you will love it! It’s easy and with all that cheese it’s gotta be bad for you! Yumm!

Pizza Dough Recipe

I think since I have two days off of work that are stretched before me in all their beauty and splendid amounts of free time, that I am going to take the time to make a pizza by scratch. And instead of using the Presto Pizza Pizzazz today, even though I really love that thing! I am going to use my Lodge Pro Logic Pizza Pan. It is a cast iron pizza pan, and it gives pizza a little something extra. I couldn’t quite tell you what that extra is, but I know my pizzas always taste amazing when baked on this thing. Maybe the secret is my recipe I use for the dough, if it is then I cannot be selfish and keep it to myself now can I? (well I guess I could, but I like to help people out). So here is my favorite pizza dough recipe:

Quick Pizza Dough

Ingredients
3 cups bread flour divided
1 packet (1 1/4 ounce) active dry rapid-rise yeast
1tsp salt
1 ½ teaspoons honey
1 1/4 cups lukewarm water
1 tablespoon olive oil

In large mixing bowl, mix half cup of the flour with the yeast and salt. Dissolve honey in lukewarm water and add to mixture. Add olive oil and in the bowl of a mixer or using a wooden spoon mix for 3 minutes. Mix in the remaining flour (dough should be slightly sticky) knead dough on a floured surface until smooth around 5 minutes.

Place dough in a lightly oiled bowl and cover with plastic wrap Let rise for 10 minutes in a warm place. Punch down and divide in half. Allow to rise for 10 additional minutes and punch down and spread one of the halves by hand or roller onto your Lodge pizza pan. Add topping of your choice and place in a preheated 450 degree oven for 8-10 minutes or until the crust is golden brown. Let cool and serve.


Now I have added a little garlic powder to this in the past. Not a lot just enough to add a tiny tiny hint of flavor. Now I am off to the grocery store to get all my toppings, then I’m getting out my cast iron pizza pan and going to town with the baking. Have fun if ya’ll try to make your own pizza. Trust me it is always better when you do it yourself!

Weston Hamburger Press

My roommate has a few kitchen gadgets in his repertoire, and occasionally if he is out of town, I like to fool around and play with them. He is always the one in charge of making hamburgers whenever we have get togethers because ONLY he can work the hamburger press. Well, while the cat is away the mouse will play. So after making some burgers last night, here is my input on how to use the hamburger press:

Using Weston Single Hamburger Press

Step one: Prepare your meat.
You can use this press on any type of ground meat.  You can season the meat with any type of sauce, marinate, or any dry ingredient.  In this project I left my meat plain.  I like to add my ingredients when I cook.

Step two: Get your supplies ready.

You want your press clean and dried, and you will also need the patty paper, I recommend the Weston Patti Paper.  I also use wax paper on my counter top because it cuts down on some of the clean up time.


Step three: Time to make the patties.
You need to adjust the press to make whatever thickness that you prefer.  I use it at the ¼ inch thickness in this project.  When you get the thickness remember to screw down the wing nut on the top of the press so that it won’t change itself in the middle of making your patties.


Place a sheet of the patty paper on the bottom part on the press.
*Remember to put the smooth side on the top so that the bottom of the patty will be touching that side.  This makes it easier it get them apart if you are going to freeze your patties*.



Make up a ball of meat and set it in the center of the press.  It you make it too small, you can add to it and vise-versa if you make it too big.

Place another piece of the patty paper on the top of the roll of meat and put it with the smooth side down.  Pat it just a little bit so that it doesn’t slide or blow away.






Now it is time to close the press.

*Note to you: the first time that I did this I had to adjust the meat to center it just a little bit better.  You will know when this happens because the meat will come out the front of the press.

Open the lid and there you have it.  You can keep doing this over and over again.  It took about 3 ½ minutes to do 3lbs of meat.

And the finished product:

Electric Skillet Date Night Meal

My sweetheart has had a rough week at work this week (the higher ups are debating layoffs so she's stressing). Tomorrow she has the night off and I told her that I would cook a nice romantic meal for us. (luckily my roommate has a date, so it’ll just be the two of us). I called my mom and asked what would be a good meal for a romantic, relaxing dinner. Mom told me to find the Presto Skillet that she gave me when I moved out. Then she told me to check my email for her recipe, below is what she sent:

Billy,

Here are my suggestions for your date night!

Recipe for a Romantic Meal:

Items Needed (not for recipe):
Candles
Lighter or Matches
Table Cloth
Cloth Napkins
NICE Plates (if you need some Billy, come over I have some in storage that aren’t nearly as chipped as yours are, and NO you cannot use paper plates)

Recipe #1

Chicken Milano

Ingredients:

• 1 c. cooked regular or possibly Minute rice
• 2 whole boneless chicken breasts, cut into 1 1/2 inch chunks
• 2 tbsp. butter
• 1 med. onion sliced
• 2 teaspoon garlic pwdr
• 1 (10 3/4 ounce.) can condensed tomato soup
• 1 sm. can liquid removed mushrooms
• 1/2 teaspoon basil
• 1/8 teaspoon crushed red pepper, optional

Directions:
In your skillet cook the onion & garlic in butter over medium heat, cook until the onion is tender. Stirring occasionally. Add chicken & cook until it is lightly browned on both sides, stirring frequently. Stir in tomato soup and remaining ingredients. Heat to boiling on high. Reduce to low, cover and simmer for 20 min, stirring often. Spoon mix over rice.

Recipe #2

(This one will be easy for you)

Get a nice looking Cesar Bag Salad. Get some Cesar Dressing. Put in a nice bowl that looks like you made the salad. Dispose of bag so that she will not find it.

Dessert:

Come by when you get the plates. I’ll have some red velvet cupcakes for ya’ll.

Love,
MOM

Oh yeah that’s right, I have the best Mom ever. (Free cupcakes are always awesome, and she makes them just right). And it doesn’t hurt that she loves my current girlfriend and keeps reminding me not to mess things up with this one.  LOL.

So Presto Skillet, I’m dusting you off and we are breaking bad and cooking tomorrow.