Dori
397 posts
Aug 24, 2006
8:01 AM
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I have a long entry on my blog today about Bryanna's cheese, canning spaghetti sauce, sicialian style split pea soup and using ranch dressing. Thought some of you might be interested. Enjoy!
http://thebakehouse.blogspot.com/2006/08/lunch-box-canning-and-family.html
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Bryanna
Owner/Moderator
1762 posts
Aug 24, 2006
11:55 AM
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Great blog emtry-- Dori! I don't know how you manage to post so often and do all you do!
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"To look like a goddess, eat like a peasant." Karen Andres
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Lil Lisa
84 posts
Aug 24, 2006
4:46 PM
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Wow -- Thanks Dori!!
I think I am going to get the 18.3 quart Presto Pressure Canner. I am going to try doing salsa, sauce, and maybe soups...
I already love my Fagor PC and our Food Savor. Now with the pressure canner, we can store foods so we can eat well all winter and save money in the long run. We are trying to move more and more towards self substainiblity.
Home prepared food tastes so much better than store bought canned foods!
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Dori
399 posts
Aug 25, 2006
5:59 AM
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I totally agree with you L' Lisa. The best thing I like about having the pressure canner is that I can make a soup flavored the way I like it using the ingredients I like and when I'm done, it's there ready to eat when I am. Also, I love Bryanna's sicilian style split pea soup and it is so disappointing to pay $3 or more for a soup that is "good" quality, but tastes bland or mushed.
I read about canning rice or other grains on the internet, so I thought since I had an extra jar and room in this batch I'd give it it a try. I put dry rice in the jar with salt and water.... pressure cooked it that way. The rice fully cooked inside the jar (I added it to stuff I was cooking for 1 1 /2 hours). It looks pretty compact in there, I'm going to wait for a few days to try it. I used a gourmet rice blend this time, Im going to try brown basmati rice next.
I did this with black eyed peas too. They came out perfect, only next time I need to add a ittle less peas in the jar than I did this time. When I canned my own dried legumes (black bens and navy) I did soak them and cook 10 minutes beofre placing in the jar.
Anyhoo, I thought you might enjoy hearing what I've done with it as much a I have have enjoyed using it and sharing my results.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Dori
400 posts
Aug 25, 2006
6:04 AM
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Although I love people to believe I'm super woman ... I thought I'd explain my abundance of time. :) I have been taking classes ... I haven't been cooking for others this summer, I haven't baked to sell at markets and my kids have been gone alot this summer. I have gardened, cooked, and blogged during my breaks away from school books ... well outside of saving the world from all sorts of non-vegan catastrophes. :)
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Lil Lisa
85 posts
Aug 29, 2006
5:28 PM
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Well I took the plunge and ordered the 18 quart presto yesterday. Should be here by the end of the week. I think I will start by canning tomato sauce first. I made some sauce Sunday with the tomatoes from my CSA using Bryanna's pizza sauce recipe from Nonna's. It was awesome!!! I had used some
heirlooms that were yellow and some yellow and orange cherries, plus a couple of plums and regular tomatoes. It was a neat reddish orange color. It tasted great on the pizza!!!
Next will be salsa!! Cannot wait to try my new toy!!!
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