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Pickling safety
Comments (7)Thanks to all for your replies, and particularly the recommendations. The book to which I was referring is just the basic Joy of Cooking cookbook, which has a section on canning. It wasn't clear to me in reading their advice against canning cauliflower that it wouldn't apply to pickling. In the event, I made a batch of this recipe (http://honest-food.net/2011/10/31/pickled-cauliflower/) and it turned out great. I made one small modification: I added some carrots to it. My only complaint is that it said it made four quarts, but even using a large head of cauliflower *and* adding a couple of carrots, I only got two quarts. Now, I have another potential issue leading to another question. I made it again, this time getting two heads of cauliflower and also adding some chunks of red bell pepper. One of the heads of cauliflower was exceptionally large, and as stated this time I also added some red pepper, so I had five quart jars well packed with the recommended half inch of headspace. I poured the boiling vinegar and water (50/50) over them, leaving about 1/4 inch headspace. I put on the lids and rings, and put them in a 10 minute boiling water bath. When I removed the jars, I saw that this time, the cauliflower was now protruding up out of the liquid, and the level of liquid now appeared to be a good inch below the top of the jars. My question is, will this be safe to eat? I have a good seal on the lids, and due to cooling, there appears to be some degree of vacuum pressure inside the jars; the lids are fully depressed, rather than having some "pop-up" feel to them....See MoreRECIPE: Banana Cream Pie
Comments (1)Wow that seems really tasty, Thank you for the recipe, However banana generally have good amount of calories and it helps us to gain energy instantaneously... Here is a link that might be useful: Food Recipies and Events at Yreach...See MoreRECIPE: Cookies to send to Afghanistan
Comments (6)These keep very well-- it's a recipe I've sent to the GS when he was in Afghanistan & Iraq-- no reason you couldn't sub pecans for the peanuts. Diane's Home Cookin Chapter: Cookies Chubby Hubby Cookies ==================== 2 cups butter or margarine, softened 1 cup sugar 1 cup light brown sugar, firmly packed 2 large eggs 2 tablespoons vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda pinch of salt 1 12 ounce package semi-sweet chocolate chips 1 12 ounce package peanut butter chips 1 cup salted peanuts 2 cups crushed pretzels* . Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container. Source: Bob Zotto, Bruker AXS Cookbook Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved. Original recipe posted by Marlen ++++++++++++++++++++++++++++++++++++++++++++++++++++++ Don't send anything in a pressurized can, anything possibly breakable put into ziplock bag. other things to send : playing cards & DICE beef jerky trail mixes raisins Oreos Pringles Pretzels & a mustard for dipping Couple of other things GS told us: lipbalm foot powder gum hand held games waterless liquid soap tylenol AT & T phone cards PB & Cheese cracker combos Nuts Cannot send anything with pork or pork by product in it; cannot send anything with scantily clad female pictures etc....See MoreRECIPE: recipe: recipe: ewww!!! hunza!
Comments (6)This is the Logan Bread recipe my neighbors use. OK, it is not EXACTLY the same, but since it is several years old, I think the Hunza Bread people tweaked it some, and claimed it for their own. I typed in the introduction just as is on the recipe from my neighbors. Logan Bread: Logan Bread is a delicious, DENSE, chewy Bread that's VERY NUTRITIOUS and is ALMOST IMPERVIOUS to SPOILAGE! This makes a huge batch of sixty 2-inch squares, HIGH in Protein, Vitamins, and Minerals. Keeps weeks at Room Temperature, EVEN LONGER in the Fridge and INDEFINITELY in the Freezer. The Recipe for this WONDERFUL Bread is as follows - *4 lbs. (14 1/2 cups) Whole Wheat/Kamut or Spelt Flour *1 1/2 cups Sucanat (dehydrated Cane Juice) *1/2 cup Instant Dry (or Soy) Milk *1 tsp. Sea Salt *2 tsp. Rumford's (Non-Aluminum) Baking Powder *1 tsp. Cinnamon *1 tsp. ground Nutmeg *1 cup chopped Nuts (see below) *4 cups PURE Water *1 1/4 cups Honey *1 1/2 cups Blackstrap Molasses *1 1/4 cup Sunflower Oil (or other HEALTHY Oil) *2 cups Dried Fruit (see below). Preheat oven to 300oF.. To blended dry ingredients, add Water, then Honey, Molasses, Oil and Fruit. Pour batter about an inch thick into oiled Pans and bake 1 hr. Reduce oven to 200oF., leave door open slightly and continue to dry Bread for several hours. The LOWER the Moisture that is in the Bread, the LONGER that it will KEEP! NOTE: You can get these Ingredients from your local Food Coop and/or Health Food Store. If NEED be in an EMERGENCY, you could substitute other comparable and/or various other NUTRITIOUS Ingredients, if the ANY of above are NOT AVAILABLE!...See More- 4 years ago
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