 Homemade Bread (no eggs) *using Mixer with Dough Hook turn oven on for one minute at 350 (then turn OFF) Mix in a cup: 3/4 Cup Water 1/4 Cup Milk 2 Tbs Butter (*unsalted) 1 1/2 Tbs sugar Microwave at 10 second intervals until the butter is melted and cup is warm to touch (I use a thermometer to make sure this mixture is at 110 before continuing or you will "cook" the yeast when added - you don't want that) 1 Tbs Yeast 3 Cups Flour 1 tsp salt (*reduce to 1/2 tsp if using salted butter in first step) Place mixture from cup/microwave into mixing bowl, add one cup of the flour, whisk well. Add the yeast and salt, whisk again until evenly distributed. Place mixing bowl onto mixer, attach dough hook. Add in final 2 cups flour and place mixer on stir for 5 minutes,check dough - too dry? add a bit of water, a little at a time... too wet? add a bit of flour, a little at a time. Mix for a final 5 minutes. Take dough ball out and form into mushroom cap/ball (spray your mixing bowl with cooking spray) place ball into bowl, spray top of dough with cooking spray and cover with damp tea towel (I use a new shower cap) and place in previously warmed oven for first rise (40 mins) Take dough out - punch down, form for loaf pan shape...spray loaf pan with cooking spray...lay dough in pan, spray top of dough with cooking spray...cover with towel or cap again and place back in oven for 40 mins more for second rise. Take carefully out of oven and set on counter while oven heats..to 400 - Bake Loaf for 15 mins at 400 and lower to 350 and bake an additional 25 mins. remove from loaf pan and let cool on wire rack... Photos by: Diane Baker for Canning and Cooking at Home 
Nothing like the taste (and smell) of homemade warm bread with a dab of butter ...
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 Homemade Soft Pretzel Bites
   Beef Stew with Vegetables *Pressure Canned Yield: 7 Quarts or 14 Pints Ingredients: 1 Tbs. vegetable oil (I used a non-stick pan, and used no oil) 4 to 5 lbs. stewing beef, cut into 1 1/2 inch cubes 12 cups cubed peeled potatoes 8 cups sliced peeled carrots 3 cups chopped celery 3 cups chopped onions 4 1/2 tsp. salt 1 t. dried thyme 1/2 tsp. freshly ground black pepper Boiling water Prepare weighted or dial gauge pressure canner, jars, and lids. In a large non-stick skillet, heat oil over medium high heat. Working in batches, brown beef adding oil if absolutely needed. Transfer beef to large stainless steel saucepan. (I used my 8 qt stock pot). Add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover the ingredients. Bring to a boil, stirring frequently. Ladle hot stew into hot jars leaving 1 inch headspace. Remove air bubbles and adjust headspace by adding more stew if needed. Wipe rim with paper towel moistened with vinegar. (The vinegar helps to remove any fat that may be on the rim) Center lid on jar. Screw band on fingertip tight. Place jars in pressure canner. Lock lid and bring to a boil over medium heat. Vent steam for 10 minutes. Process in canner for pints for 75 minutes at 10lbs at sea level to 1,000 ft. for weighted gauge and 90 minutes for quarts. For dial gauge process at 11lbs of pressure at sea level to 2,000 ft. **adjusting for your altitude. Once the time has elapsed turn off heat. Let the pressure return to zero naturally. Wait two minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, clean, cool and store. Recipe by: Ball complete book of home preserving Photos by: Diane Baker for Canning and Cooking at Home  Tomato Prep 101: Wash fruit, core and score the bottoms with an "X" place about 6-8 into a boiling pot of water (where water just covers tomatoes) once peels wrinkle, take out and plunge into Cold water (stops them from cooking!)reach in and grab a tomato and peels will roll off with slight pressure. If your tomatoes are SOFT in your hands at this point, you've boiled them a bit too long (30 seconds is average, just adjust as you go) I do rather large batches and never had an issue. takes me about 10 mins blanch 15 pounds and peel... Slide-show below represents what I've explained. Please watch - I hope this helps you peel your tomatoes quick and easy! Enjoy ~ Diane  RAW PACKED ROMA TOMATOES:
Wash medium, smooth, firm, ripe Roma tomatoes. Loosen skins by dipping tomatoes 30 seconds to minute in boiling water, then submerge in cold water. Peel and remove core. Leave whole or halve. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Raw Pack: Pack jars with raw tomatoes, pressing until spaces between them fill with juice. Leave 1/2-inch headspace. Remove air bubbles. Wipe down jar rims with a damp paper towel moistened with vinegar. Add two-piece lids. Process. Processing Options: Pressure Canning Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 25 minutes. According to your canners specifications and your altitude. Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 25 minutes. According to your canners specifications and your altitude. This is an excellent Guide for processing tomatoes: Presto Tomato Guide Recipe Adapted from: Presto Pressure Canning Photo by: Diane Baker |
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.