Re-Canning

I have been courageously testing out re-canning. I bought some #10 cans quite cheap at a scratch and dent store we affectionately call the "second hand food store". I wasn't worried about recanning the fruit, but the chili I was a little nervous about. The worst part is the conflicting info you find on the Internet. Of course, the FDA isn't going to spend much time on this matter and what they do ever put out is in CYA form. (cover your ***) So, the only info I have are people's opinions and they vary greatly. It seems like you should be able to transfer the chili into clean jars and waterbath to seal them. BUT, some seem to think you have to totally reprocess them in a pressure cooker and some said it's just plain dangerous - don't do it!!

I went with the safe route and reprocessed it for an hour. I even voluntarily ate the first jar to see if I would get sick. Nothing yet! Now, it hasn't sat on my shelf for months either. We will have to see how it goes. I don't want to give anyone my advice because that's just setting myself up, now isn't it?

I did find that it saved me some $ to recan the fruits into smaller jars. I have decided to designate those particular jars for recanning fruits, not for long term storage. It's a little work, but not bad. I have apples and potatoes coming next week!!

Pectin-Free Jam

I wanted to find a cheaper way to do jam and also to not have to use my freezer. I found a recipe that does NOT use pectin. Most fruit has natural pectin so your jam doesn't really need it. Also, if times were rough, we wouldn't necessarily be able to jaunt down to the local Wal Mart and pick up a box or two. I have used both peaches and strawberries, very yummy and per my standard, quick and easy.

For each pound of fruit, use 1 cup sugar and 1 Tbsp lemon juice.

I used two lbs of peaches which filled two pint jars.

For peaches, remove skin. Whether you blanch and peel or just peel, it mattereth not. Once peaches are peeled, chop into small pieces. I use my $3 chopper I got at Wal Mart. Any kind of food processor would do as does the good old fashion knife and cutting board. Before you start, put a glass plate in the freezer for later.

Once peaches are cut, put into a sauce pan, add sugar and lemon juice, stir and bring to a boil. Let it continue to boil until it thickens.

As it boils, foam will begin to appear. Spoon off and discard. Stir constantly to keep from burning on the bottom. Once foam has mostly stopped forming and the consistancy is starting to look like jam, pull out the glass plate and put a dab of jam on it. Tip the plate and watch how fast it runs. If it runs quickly, it needs to cook longer. It should slide down somewhat slowly.

Jam will thicken even more once it sits for awhile. Once you have a "slow slide", ladle jam into clean jars. Wipe rims well with hot rag and top with lids and rings. Process jars in a boiling water bath for 10 minutes.

While cooling, wait for the "pop" and now you're good to go. Remove rings, wipe down with a rag and store on shelf for at least two years.

Homemade Bread

I wrestled with bread for many years. I finally made friends with yeast. First, let me just say: I'm not a bread professional! I have, however, figured out how to make a fairly tasty loaf of bread. I changed a few of the things I was doing at the same time so I'm not sure which was most effective but I'll clue you in. Use good yeast. Not the little packets that come attached in sets of three. Buy SAF instant yeast, it really is better. Second, use a thermometer to test the temperature of the water, 115 is hotter than you think. So here goes, easy and quick, but oh-so yummy bread.

This recipe makes three loaves, which is about all my mixer and oven can hold at one time anyway. Start with 3 cups of hot water (about 115 degrees) Put half cup sugar in a bowl with hot water, dissolving the sugar. Add 3 Tbsp of yeast, stir gently until yeast is moist and wait.



This is what it looks like at first, after several minutes, it will look like little explosions in your bowl, making a foam like below.

Once you have a good foam (5 - 6 min), Mix in half a cup of oil and about a tbps of salt. As your mixer is going, begin adding the 9 cups of flour. Continue to mix it until the sides of the bowl are clean. If it's sticking to the sides, you need more flour, if it won't stay in a ball, a little more water. Mix for about 5 - 8 minutes.

Now that your sides are clean and it's soft to the touch, but doesn't stick to your fingers, dump it onto a floured surface and divide into three balls. I weigh mine to try and make sure the loaves are equal, but that's not necessary. Once they are divided, knead them into loaves. I kind of stink at this part, but get them as smooth and pretty as you can.

Put them into greased (Pam) bread pans and cover. Let rise until about doubled. (30 - 40 min) A warm humid place is best, like my garage.

Once they are doubled, bake at 350 degrees for 25 minutes. I start at 25 and sometimes add a few more, but lots of times when I just went for 30 they were a little dark. Make sure you given them plenty of room to continue rising in the oven. I had wire rack marks across the top of some loaves one day!

When done, they should slide right out of the bread pans and on to a wire rack. Take a stick of butter and rub around the top of each loaf. Let cool almost completely before slicing. The inside continues to cook while cooling. When I slice mine, I keep all the "ends" and put them in a Ziploc baggie for my kids to eat after school. This is the only crust they are willing to eat and they love it!

Homemade Bread (3 loaves)

1/2 cup sugar

3 cups hot water

3 Tbsp yeast

1 Tbsp salt

1/2 cup oil

9 cups flour (apprx)

bake 25 min at 350