Salt Pork??????????
Sherry8aNorthAL
last year
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Sherry8aNorthAL
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1st Red Beans -Success! Baked Beans next- Info Needed.
Comments (7)Malna, thanks for that link. It will be very useful. Dave, you helped clear some things up. Thank you very much. NCHFP on their Baked Beans recipe is very unclear and I think it is an especially bad one for those new to canning to use. Recipe with parts truncated: âÂÂAn average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3ü pounds is needed per canner load of 9 pints" an average of þ pounds per quart.â âÂÂPrepare molasses sauce as follows" Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegarâ¦..â âÂÂProcedure: Soak and boil beans as followsâ¦.â âÂÂPlace seven þ-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans.â Processing times there calls for pints 65 minutes & quarts 75 minutes. Nowhere does it state the weight or amount of the beans that the water, spices and seven pieces of meat are flavoring. 7 pieces of meat wouldnâÂÂt do much to flavor the 4 pounds of beans I processed. Both BBB and Bernadine calls for 2 lbs. beans, a similar list of procedures, sugars and spices and 1/2 lb. salt pork. Process times for those two are: Pints - 80 minutes and quarts 95 minutes. This is what I used with bacon instead of salt pork....See MoreRecipe for 'The Best Pierogi Ever'
Comments (19)Duane, I have only ever used unbleached all-purpose flour. But italian pasta is made from semolina, isn't it? The dough really is just pasta, just made a bit moister than I would make pasta to run through my pasta machine. I actually have made this pasta with a little less water and run it through my pasta machine to make linguini. If you try it, let us know how it works! Oh, and you are right, you can stuff them with whatever you want! Kind of like making kolache, there are traditional fillings (prune, poppy seed, apricot) but noone has ever turn up their nose at mixed berry, pineapple, or even pecan (like a pecan tassie). Chase, I reheat them a couple different ways. I either just put the number I want on a plate and nuke them from frozen (doesn't take long, you don't want to make the pasta tough), or I set them out to thaw for about 45 minutes to an hour then (as mentioned above) I pan fry them in a bit of butter. They taste good both ways! We have always frozen them cooked so the hubbies (none of who are interested in spending time in the kitchen) can go heat them up themselves whenever the urge stricks. For my hubbie the urge stricks often! All the talk about cheese pierogi and fruit pierogi are making me want those, but I really don't want to make any more just now! Joanne...See MoreSalted Fresh Pork....
Comments (9)Rita, what a dilemma! I hate it when you think you've finally found a product you can use without any trepidation, and then the grocery store changes brands, suppliers or, even worse, discontinues it. I hope you can find another source for just, plain pork. Gina, I'm with you! That "lower sodium" label can be so deceiving. I saw a lower sodium version of a Top Ramen type soup. Sure, it was about 25% less sodium than the regular stuff. But even so, it was still hideously high in sodium content. I can't use the Swanson lower sodium chicken broth because it's still too full of salt for me to comfortably use. Yet the Pacific and Trader Joe's lower sodium chicken broth cartons are perfect for someone on a restricted salt diet....See Morequick response needed
Comments (2)well the recipe calls to mince your salt pork celery and onion and saute in butter when i got done and had to add the remaing ingredients(potato tarragon bay leaf celery salt) it was white little pieces i just thought it may taste weird...hmmmm........See MoreSherry8aNorthAL
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