7/9/13

My strawberry Jam


I'm gona make some strawberry jam today, with the last of the strawberries I have.
So I'm using a new type of jar and new brand of pectin than I usually use
Here's the recipe and what I need for the jam.

Hulled strawberries- 4 cups mashed strawberries
1/2c-1 c. honey(if you don't wana use honey use 3/4-2 c. sugar, depending on how sweet berries are)
Pomona pectin(2t. pectin powder, 2t. calcium water)
jars- 6 of the 900-1/5 liter molded jars
my water bather- w/ insert thingy
funnel- to help me pour the jam into the fars
canning tongs- to lift the hot jars out when done

  I wash all the jars and rings and lids first of all with soap and water.
I kept the jars in some hot water while I prepared the strawberries.
the glass lids and rings I will boil for a minute just before I pour the
jam into them.

Prepare the pectin- Put 1/2 t. white calcium powder and 1/2 c. water in a small clear jar with a lid(I use canning jar, left over calcium water can be stored in refrigerator and used next time!) Be sure to shake well before using.

Mash strawberries, measure into the pot your gona use
Add the calcium water from the jar, stir well.
Measure sugar or honey into separate bowl. Thoroughly mix proper amount of pectin powder into the sweetening.
Bring fruit to boil.
Add pectin-sweetening mix stir vigorously 1-2 minutes while cooking to dissolve pectin
Return to boil and  then remove from heat.
Prepare the rubbers on the lids before you fill the jars,
 
 
Fill jars to 1/2 inch of top. Wipe rims clean.
Put the spring clamps in place and snap on.  You will only need 2 clamps for this size, and make sure they are put on opposite each other.
Place on rack in a water bath, the water
should be about the same hotness as the jam.
If needed pour more same temp.water to cover the tops about 1 or 2 inches.
Turn on the burner, wait for it to boil then process 10 min. ( add 1 min. more for every 1000 ft. above sea level).
Remove when done with canner tongs and set on a towel away from drafts. Let them cool.
When the jars are completely cool snap off the clamps, they are not needed to store jars.
If the jars sealed properly the rubber pull tabs will be facing down.



9/8/12

Very Good Bran Muffins!!

Bran muffins

These's muffins taste good and are
easy to make! Try them!!!
1 stick (1/2 cup) unsalted butter, softened
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1/2 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup bran

In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

 

8/7/12

Stew w/ Navaho bread

Beef Stew w/ Navaho Fry bread

This is how I make it! In the morning i go out into the garden and see what i have ready to pick, today it was some carrots and green beans, so gathered those up, went inside washed them off, snapped the green beans in half, cut up the carrots, set to the side for later. Here's the recipe:

Some kinda beef-diced up, I used chuck steak, but can use hamburger or sirloin, roast, etc
some vegetables- diced up, kinda like making a stew vegetables!
Broth-beef
1 bay leaf
diced tomatoes
some kinda tomatoes sauce or v-8 juice
salt and pepper
herbs- i gathered oregano, sage, summer savory, parsley, rosemary, chop them all up and set aside

i put a bit of the broth in the dutch oven and dump all the meat, the bay leaf and some garlic in to simmer till tender, .
When tender I add the green beans, carrots, v-8 or tom. sauce, diced tomatoes, herbs, pepper and salt if needed,  let simmer for a bit till vegetables are tender
Take out the bay leaf! Its ready if everything is nice and tender and juicy looking!
You can add beans also.

How I make the Navaho Fry Bread

about 4 c. flour
1 T. baking powder
1 t. salt
1 1/2 to 2 c.  warm water
about 1 c. of lard or some oil you use for frying

I put the flour in the bowl, add the baking pd, salt, mix it up.
Next I add the water, get it all mixed up in there, add more water if to dry.
kneed it a bit on the counter till its all smooth and satiny.
cover and let stand for about 15 min. under a cloth. letting it rest so it will be easy to roll or pat.
grab about 2 in ball of dough and pat or stretch or use the rolling pin to flatten out like a tortilla. Use flour if to sticky.
By this time your oil should be hot and waiting (so you have to pre-read the recipe!! to get this step!)
Put the dough in the pan, fry till golden brown, then turn and fry the other side till golden brown, take off drain and pat oil off. Ready to use!
Top with the above recipe, can eat like a tortilla or dip it!


8/6/12

My Refrigerator Artisan Bread


My Refrigerator Artisan Bread

this is adapted from Artisan Bread in Five Minutes a Day,
by Jeff Hertzberg and Zoë François

6 1/2 cups flour
3 cups water
1 1/2 T yeast
1 1/2 T kosher salt
Cornmeal

In a large bowl or bucket w/ lid, mix yeast and salt into 3 cups luke-
warm water. Stir in flour, mixing until its all mixed in. Dough will be quite
loose.Cover with a cloth or plastic wrap. Letdough rise at room temperature for
at least 2 hours. Now you can bake it all or refrigerate it, covered, for as long as two weeks. During this time it will take on sour dough qualities. yumm

When ready to bake, Cut off a piece about the size of a grapefruit with a knife and roll it
into a bit of flour.
Turn dough in hands to lightly stretch the dough, working in the flour and making the dough rounded. Put dough on a stone or a upside down cookie sheet sprinkled with
cornmeal; let rest 40 minutes.

Place a oven proof container on the bottom of oven and pour a cup of water in it.
Set baking stone or cookie sheet on middle rack and turn oven to 450ºF; heat
stone or cookie sheet at this temperature for about 20 minutes. Sprinkle
dough with flour and slash top with knife
three times if wanted. Slide dough onto the stone or cookie sheet.
Bake until well browned, about 30 minutes. The water on the bottom will create
steam and give the
bread a nice crust!
Cool Completely.
Yields: 4 loaves if you bake the whole amount. If you are going to bake
the whole amount let it rise for about 5 hours after you mix it. The longer
you let it raise the better taste!

6/28/12

Banana Cake Bars!!!

Banana cake bars
These are so good! So moist, the sour cream you can't even taste.

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars
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