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Homemade (eggless) bread

1/30/2015

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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

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Nothing like the taste (and smell) of homemade warm bread with a dab of butter ...
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superbowl ~ hot, buttered, Soft pretzel bites

1/24/2015

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Pretzel Bites
Homemade Soft Pretzel Bites
     Oh!! do THESE remind me of my skating days!  Those that know me and skated at Centennial are shaking their heads in agreement that the soft pretzels were a great treat!  I was able to recreate these at home and can eat plain or dip in melted cheese and the best way - serve them with my Spicy Mustard Relish!! The perfect pair for a Superbowl party too!!   Kick off your weekend right and make some of these Hot, Soft, Buttery Pretzel Bites!! Enjoy! ~Diane 

 Hot, Buttered, Soft Pretzel Bites

  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons instant yeast
  • 7/8 to 1 cup warm water*
  • *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping
  • 1 cup boiling water
  • 2 tablespoons baking soda
  • coarse, kosher or pretzel salt, optional
  • 6 tablespoons  butter, melted

Directions:
   To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a plastic bag, and allow it to rest for 30 minutes.
    While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler). 
    Preheat your oven to 400°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.
  • To make savory pretzel bites: Roll the six pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it.
  • To make sweet pretzel bites: Roll the six pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove them from the oven; if they haven't been topped with pearl sugar, roll the bites in melted butter (about 6 tablespoons should do it). Then shake in a paper bag with 6 tablespoons cinnamon-sugar.

Recipe by: King Arthur Flour
Photos by: Diane Baker for Canning and Cooking at Home 
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Beef stew with vegetables *pressure canned

1/24/2015

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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  
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tomato prep 101:  how to quickly skin for canning  

1/22/2015

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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


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Raw Packed Roma Tomatoes for Canning

1/22/2015

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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.


Presto Pressure Canning Tomatoes Link


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. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
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  • Recipes Via Email